Make your own sauce
Create your favorite sauce and bring it to temperature. Add 50 ml of water. Don't be afraid to dilute the sauce too much.
Potato gnocchi with beetroot with Gorgonzola cream and smoked ricotta cheese
Il colore e il gusto degli gnocchi con la rapa rossa per arricchire la tua tavola
- mamma emma potato gnocchi with beetroot: 400 gr
- Gorgonzola: 100 gr
- Fresh cream: 100 ml
- Butter: 100 ml
- Smoked Ricotta cheese: 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.