Pumpkin gnocchi with gorgonzola cheese, smoked ricotta cheese and pears
Potato gnocchi with pumpkin, gorgonzola, ricotta and pears: the original that becomes a classic
- mamma emma gnocchi with pumpkin: 400 gr
- Diced pears: 30 gr
- Gorgonzola cheese cream: 70 ml
- Fresh cream: 70 ml
- Butter: 50 gr
- Water: 100 ml
- Smoked ricotta cheese: to taste
Warm up the fresh cream at low heat. Add the gorgonzola cheese cut into pieces and let it melt for about 10/15 minutes: blend everything until smooth and creamy. Add some water to the gorgonzola cream and stir until it gets to temperature.
Add the gnocchi to the sauce and stir for 3 minutes.
Eventually place it all in a dish.
If you like, garnish with some smoked ricotta cheese flakes.