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 with pumpkin with gorgonzola cheese fondue, pears, cocoa powder and smoked ricotta cheese
- Potato gnocchi with pumpkin: 400 g
- Sweet gorgonzola cheese: 100 g
- Fresh cream: 100 ml
- Black cocoa powder: 2 g
- Bosc pear: ½
- Butter: 50 g
- Smoked ricotta: to taste
- Water: 100 ml
HOW TO MAKE THE SAUCE
In a saucepan, heat the fresh cream, add the crumbled gorgonzola cheese and simmer over a low heat, about 10-15 minutes. Mix with a stick blender.
Peel the pear, thinly slice lengthwise and dice.
HOW TO MAKE THE GNOCCHI
In a non-stick skillet, melt the butter and pear, then pour the water, Gorgonzola cheese sauce and bring to a boil. Stir in the gnocchi and cook for 3 minutes; stir gently. Serve sprinkling with cocoa powder and grate some smoked ricotta cheese on top.