Potato gnocchi with pumpkin with Gorgonzola cream, smoked ricotta and pears
Potato gnocchi with pumpkin, gorgonzola, ricotta and pears: the original that becomes a classic
- mamma emma gnocchi with pumpkin: 400 gr
- Diced pear: 30 gr
- Gorgonzola cream: 70 ml
- Cooking cream: 70 ml
- Butter: 50 gr
- Water: 100 ml
- Smoked ricotta cheese: to taste
Heat the fresh cream in a saucepan over low heat, insert the gorgonzola cut into pieces and leave to melt for 10/15 minutes. Blend everything with a mixer to obtain the gorgonzola cream. 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.