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.
Potato gnocchi stuffed with PDO Gorgonzola cheese, guanciale, butter and sage
- Potato gnocchi stuffed with PDO Gorgonzola: 200 g
- Diced guanciale: 1 pack
- Sage: 4 leaves
- Extra virgin olive oil: to taste
- Salt and pepper: to taste
- Parmesan cheese: 40 g
Bring salted water to a boil and add the gnocchi. Fry the guanciale in a skillet with olive oil and sage. Once cooked, drain the gnocchi and transfer to the skillet with guanciale. Finally, top your gnocchi with a sprinkle of grated parmesan cheese.
Thanks to ciboeartechepassione – in_cucina_con_Sonya