• Rinse and cut the mushrooms, chop up the half onion and the parsley and mix it all together.
  • In a pan, stir-fry the garlic clove with some oil and add the mixture you just prepared. Cook for 10 minutes and then take the garlic clove out of the p.
  • In another pan, let the Gorgonzola melt with some sage at low heat.
  • In the first pan, add the butter and let it melt, then add the water. Bring to temperature and add a pack of mamma emma pumpkin gnocchi. Let it season for 3-4 minutes until the water is completely gone.
  • Eventually, sauté the gnocchi with some gorgonzola to reach a creamy consistency.