Print
Beetroot and Ricotta Gnocchi with Gorgonzola
A beautiful and delicious Italian dish: Beetroot and Ricotta Gnocchi with Gorgonzola.
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Ingredients
- 1 batch of my Beetroot and Ricotta Gnocchi
- 200 ml – 6.8 oz. cream
- 150 gms – 5.3 oz. gorgonzola dolce the softer and milder one
- Parmigiano Reggiano thinly 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.