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Ingredients: potato purée (67%), wheat flour, rice flour, durum wheat semolina, corn starch, powdered milk, salt.

Ingredients (filling): Gorgonzola D.O.P. cheese 45%, ricotta cheese, bread crumbs, salt.

Gnocchi with Gorgonzola Cheese Filling

  • Ingredients:

    660 g Gnocchi with Gorgonzola cheese filling
    2 medium Williams pears
    10 g cane sugar
    20 g butter
    100 g walnut kernels, chopped
    150 g cream


    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.

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