Pear and Gorgonzola make a classical combination of flavours. Add some fresh gnocchi and you'll have a main course that's very easy to prepare and very quick. Pick the blue cheese you like, more or less aged according to your taste.
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600g fresh small gnocchi
150g Gorgonzola or other blue cheese
1 tablespoon mascapone cheese
2 small or 1 large pear, peeled, cored and chopped in 1cm pieces
Cook the gnocchi in abundant salted water until al dente.
Meanwhile, in a large sauce pan over medium heat, heat the milk and Gorgonzola, stirring often until the cheese melts. Add the mascarpone; stir and cook for a minute or so. Add the pear, stir and cook until just heated through and slightly tender.
Drain the gnocchi 'al dente' and transfer into the pan. Coat in the sauce and add a couple of tablespoons of cooking water or as needed. Warm through for 30 seconds to 1 minute.