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Potato gnocchi with Gorgonzola cheese and walnuts
Potato gnocchi:400 g
Sweet gorgonzola cheese:200 g
Milk: to taste
In a skillet, toast the walnuts for a few minutes. Set some aside for the final decoration.
Add the gorgonzola cheese cook until well melted.
Add a drop of milk and until a sauce is formed, not too thick.
Cook and drain the gnocchi, then transfer in the skillet with the sauce, stir well to flavor.
Serve topping with bits of walnuts.