Gnocchi stuffed with Gorgonzola PDO with purple carrot pate and provolone flakes

Gnocchi stuffed with Gorgonzola PDO

350

gr

Provolone cheese

80

gr

Purple carrots

6

Freeze-dried onion

q.b.

Grated parmesan cheese

30

gr

Water

100

ml

Butter

50

gr

Cream

30

ml



Cut purple carrots into rounds and blanch in salted water for 10 minutes, then run them under cold water.
In a high-sided pot place the carrots, onion, oil and butter. Sauté for a few minutes and then add the cream, spices, cheese and last of all the cooking water.
Cook for 10 more minutes and with an immersion blender blend it directly in the pot. Continue cooking for another 3 minutes et voila…the purple carrot pate is ready!
In a pan melt a knob of butter, add 100 ml water and bring to temperature. Pour in a package of gnocchi stuffed with Gorgonzola DOP and pan-fry for 3 minutes.
Plate by creating a generous bed of purple carrot pate and pour the gnocchi in the center, decorate with flaked provolone cheese, and serve.

purple carrots