150gms– 5.3 oz. gorgonzola dolcethe softer and milder one
Parmigiano Reggianothinly grated
Instructions
Prepare a batch of Beetroot and Ricotta Gnocchi following my tutorial.
Put the cream and gorgonzola in a saucepan and let it cook on a slow fire until the cheese melts and the sauce slightly thickens. Keep aside.
Cook the gnocchi as per the instructions that you find here. Mix them well with the sauce in the pan. Add a handful of thinly grated Parmigiano Reggiano and mix until well combined.
Serve hot with some more thinly grated Parmigiano Reggiano on the top.
Recipe Notes
I did not add any salt to my sauce as the cheese was quite “salty” already. You may want to taste it and, if needed, add some salt to yours.