Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
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