Gnocchi alla Gorgonzola
Three tablespoons cream, half a wheel of Gorgonzola, the lightest hand on the pepper mill.
Serves 445 minmedium
Ingredients
- 500 g Gnocchi (fresh)
- 200 g Gorgonzola
- 60 ml Heavy cream
- 30 g Walnuts
- 8 leaf Fresh sage
Method
Bring salted water to a boil. In a wide pan, gently melt the Gorgonzola with the cream over the lowest heat.
Cook the gnocchi until they float; transfer with a slotted spoon into the cheese sauce.
Toss off the heat; finish with toasted walnuts, fried sage, and a turn of pepper.
Featured cheese
Gorgonzola
Italy · cow milk