Ingredients:
660 g Gnocchi with Gorgonzola cheese filling
2 medium Williams pears
10 g cane sugar
cinnamon
20 g butter
100 g walnut kernels, chopped
150 g cream
Preparation
Halve the pears and fan-slice them. Brown them in a non-stick frying pan and then quickly bake them in an oven with a little butter, sugar and cinnamon. When they are half cooked, gently press the pears so that they fan out.
Heat the cream in a saucepan and add the chopped walnuts. Cook the Gnocchi Ripieni al Gorgonzola in plenty of salted boiling water, drain them and add them to the saucepan with the cream, together with a little of the
water they were cooked in. Serve on heated plates, with the pear fans as base and decoration.
