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.
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
Preparation
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.