If you are looking for a new autumn recipe, gnocchi stuffed with Gorgonzola on creamed mushrooms are just right for you.
After having cleaned and washed the mushrooms, cut them into slices, brown a clove of garlic with evo oil, and cook them over medium heat. Add salt and once ready put some aside. Blend the rest.

Cook the potato gnocchi stuffed with Gorgonzola in a pan with 100 ml of water for about 3 minutes. Add in the pan the mushrooms left aside and the cream of mushrooms, add chopped parsley and a sprinkling of Parmesan cheese. Mix everything and plate.

Thanks to Di tutto un po’.