Gnocchi with gorgonzola
Instructions
Heat the sauce over low heat and stemperarvi saffron.
Add the gorgonzola cut into cubes, butter and 3 tablespoons abundant grain.
Mix until obtaining a cream without lumps, then add grated nutmeg and chopped walnuts.
Boil the gnocchi in salted water, drain them with a skimmer as they are afloat and pour into a soup tureen.
Toss with the sauce and serve.
Ingredients and dosing for 6 persons
- 650 g of type potato gnocchi pasta
- 200 g of sweet gorgonzola cheese
- 30 cl of bechamel
- 1 sachet of saffron
- 60 g of walnut kernels
- Abundant of butter
- 3 tablespoons of grated parmesan cheese
- 1 rub of nutmeg
- Salt