Dish in Focus: Pumpkin gnocchi at Primo Posto

At Primo Posto Ristoro, newly opened on Shin Hing Street, head chef Gabriele Fusi brings an authentic taste of Milanese home cooking to Hong Kong with his pumpkin gnocchi, a surprising signature on the dinner à la carte menu.

The restaurant itself is a vibrant homage to Milan’s contrasts as historic charm meets contemporary design. Fusi’s kitchen philosophy fits perfectly here too: a pursuit of mastery through discipline and love for the craft, that marries tradition with creativity.

The pumpkin gnocchi embodies the spirit of northern Italy, being homestyle, simple and created with a respect for quality ingredients. It is made using a variety of sweet butter pumpkin that Fusi selects for its natural sweetness and creamy texture.

Roasted whole, wrapped in foil alongside sprigs of thyme and rosemary, the pumpkin steams in its own juices and the aromatic herbs. After roasting and cooling, the pumpkin’s flesh is carefully wrung dry to remove excess water. That water is then preserved and reduced with butter to create a flavourful stock concentrate.

The dry pumpkin pulp is combined with flour, eggs and 24-month-aged Parmigiano Reggiano imported from northern Italy. The cheese is used both in the gnocchi dough and the accompanying cream sauce.

Fusi hand-rolls the dough using a classic gnocchi board to create the familiar ridged shape. The dumplings are then boiled for three minutes and pan-fried in the reduced pumpkin and butter stock. This final step intensifies the flavour and lends a textured bite to each dumpling. “They are then served in a velvety Parmigiano cream sauce and finished with roasted pine nuts and fresh sage as garnish,” chef Fusi explains.