Potato gnocchi with beetroot with Gorgonzola cream and smoked ricotta cheese
Colour and taste to enrich your table
- mamma emma potato gnocchi with beetroot: 400 gr
- Gorgonzola: 100 gr
- Fresh cream: 100 ml
- Butter: 50 gr
- Smoked Ricotta cheese: to taste
Heat the fresh cream in a saucepan over low heat, add the gorgonzola cut into pieces and leave to melt for 10/15 minutes. Blend everything with a mixer to obtain the gorgonzola cream. Melt the butter in a frying pan over medium-high heat, add 1/2 glass of water and the gorgonzola cream, mix until the sauce returns to temperature.
Pour the gnocchi directly into the pan and stir gently for 3 minutes. Serve directly on the plate, for a more intense taste grate some smoked ricotta.