Cut the pumpkin in half and bake it in the oven with garlic, rosemary, and sage for 2 hours in a conventional oven at 220°C.
Heat the milk, add the IGOR sweet gorgonzola and let it melt slowly, stirring with a whisk to obtain a smooth and homogeneous fondue.
Once the pumpkin is cooked, use a spoon to scoop out the pulp and place it in a blender with the eggs, milk, flour, salt, nutmeg, and extra virgin olive oil.
Sauté the poplar mushrooms with extra virgin olive oil, garlic, and thyme, and toast the almonds in a pan.
Pour a ladle of fondue into a pan and shape the spaetzle. Pass the mixture through a potato ricer with large holes and let it drain in boiling, salted water. After about 2 minutes, drain it directly into the pan and stir.
We unwrap the IGOR spicy gorgonzola, cut a slice and cut it into small pieces.
We plate the spaetzle with plenty of fondue, a few pioppini mushrooms, a few pieces of spicy IGOR gorgonzola, a few toasted almond flakes and a shower of sprouts.

For 4 people:

For the Gorgonzola fondue
• 250g of Sweet Gorgonzola @igorgorgonzola
• 150ml of milk

For the spatzle:
• 250g of pumpkin
• 270g of 00 flour
• 2 eggs
• 80g of milk
• rosemary to taste
• sage to taste
• garlic to taste
• nutmeg to taste
• salt to taste
• extra virgin olive oil to taste

• 300g of pioppini mushrooms
• 150g of spicy Gorgonzola @igorgorgonzola
• 50g flaked almonds
• two cloves of garlic
• a sprig of rosemary
• salt to taste
• extra virgin olive oil to taste