In the mood for potato croquettes? Try some with an extra taste!
Boil the potatoes with skins in salted water while cleaning and cutting the pumpkin roughly.
Season with oil and salt, then bake at 200°C for about 20 minutes. Beat the eggs. Drain potatoes, peel and mash with a potato masher. Add some nutmeg, salt and black pepper, and combine with the yolk. Shape the mixture to obtain pear-shaped croquettes, leave a hollow in the middle and stu with a nut of gorgonzola and baked pumpkin cubes. Reshape the croquettes carefully, roll in beated eggs before and then in much greated bread. Place in a baking pan lined with greaseproof paper and bake at 170°C for about ten minutes. Garnish each pear with a clove and a laurel leaf before serving.