- Gorgonzola (Blue cheese) 350 gr.
- Cooking cream 150 gr.
- Salt q.b.
- Black pepper q.b.
- Tiny gnocchi 600 gr.
To prepare these tiny potato dumplings with gorgonzola (popular blue cheese), start with the latter. Remove the rind and slice, then cut into cubes and pour into a pan together with the cream.
Put a pinch of pepper and light the stove at low temperature, letting the cheese melt for about ten minutes.
In the meantime bring the water to a boil, add salt and cook the pasta. When the first goodies start to float, drain and dip them directly into the condiment.
Stir over very low heat for 1 minute, diluting with a little cooking water to blend the gnocchi and blue cheese.
Turn off the heat and serve immediately.