| | | | | | | The recipe of the month |  |  | | | | | |
Gorgonzola-stuffed Gnocchi with cream and Parmesan cheese
Doses for 4 persons
Ingredients:
gr 500 of Soavegel's Gorgonzola-stuffed Gnocchi;
gr 80 of butter; 2 dls of kitchen whipped cream;
gr 300 of Gorgonzola; salt;
 1 crumbled die; 4 spoons of Parmesan cheese.
Preparation
You let boil abundant salty water, therefore you throw the potato dumplings. You not pick up the potato dumplings as soon as they appear on the surface.
In the meantime in a casserole, where you have loosened the butter previously, you put the whipped cream, the gorgonzola, the crumbled die, the salt and the Parmigiano; to slow fire, you heat the mixture up to when you will have gotten a homogeneous cream. Unite the potato dumplings and the mixture in a tureen, and serve decorating the dish with parsley.
|
| | |
|
