Potato gnocchi with pumpkin with gorgonzola cheese fondue, pears, cocoa powder and smoked ricotta cheese

HOW TO MAKE THE SAUCE

In a saucepan, heat the fresh cream, add the crumbled gorgonzola cheese and simmer over a low heat, about 10-15 minutes. Mix with a stick blender.
Peel the pear, thinly slice lengthwise and dice.
 

HOW TO MAKE THE GNOCCHI

In a non-stick skillet, melt the butter and pear, then pour the water, Gorgonzola cheese sauce and bring to a boil. Stir in the gnocchi and cook for 3 minutes; stir gently. Serve sprinkling with cocoa powder and grate some smoked ricotta cheese on top.