Gnocchi stuffed with PDO Gorgonzola cheese with beetroot pesto
- Gnocchi stuffed with PDO Gorgonzola cheese: 350 g
- Water: 100 ml
- Butter: 50 g
- Cooked beets: 100 g
- Pine nuts: 20 g
- Grated parmesan cheese: 20 g
- Basil leaves: 3
- Extra virgin olive oil: to taste
In a food processor, put the cooked beets, parmesan, pine nuts, basil and extra virgin olive oil to taste. Process until smooth/a uniform paste has formed.
Melt a knob of butter in a non-stick skillet, add 100 ml of water and bring to a boil. Add the gnocchi stuffed with PDO Gorgonzola cheese and gently stir for 3 minutes.
Before serving, lay some beetroot pesto in the bottom of a place and place your gnocchi on top.
Thanks to roberta_augelli