Pumpkin gnocchi with Gorgonzola cheese and mushroom sauce
Pumpkin gnocchi
400
gr
Gorgonzola cheese
100
gr
Champignon mushrooms
80
gr
Onion
Garlic clove
1
Butter
50
gr
Water
100
ml
Salt and pepper
q.b.
Preparation
- Rinse and cut the mushrooms, chop up the half onion and the parsley and mix it all together.
- In a pan, stir-fry the garlic clove with some oil and add the mixture you just prepared. Cook for 10 minutes and then take the garlic clove out of the p.
- In another pan, let the Gorgonzola melt with some sage at low heat.
- In the first pan, add the butter and let it melt, then add the water. Bring to temperature and add a pack of mamma emma pumpkin gnocchi. Let it season for 3-4 minutes until the water is completely gone.
- Eventually, sauté the gnocchi with some gorgonzola to reach a creamy consistency.
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