Watch our Trattoria chef show you how to make this hearty winter dish using Chicche (small gnocchi) and good quality Gorgonzola.

 

 

Ingredients:  

2 Packets of De Cecco potato chicche (small size gnocchi)

1 Tablespoon Butter

50g of Gorgonzola Dolce

1/2 Cup of Roughly chopped Walnuts 

Sprig of Flat Parsley

1/2 cup of Cream

Freshly grated Parmigiano Reggiano  

 

Method: 

Melt the butter in a large frying pan, add the walnuts and toast them for 1 minute at a low temperature. Once toasted, add the Gorgonzola cheese and the cream then simmer for 1 minute, allowing the Gorgonzola to melt and form a creamy sauce. Finish by adding the parsley and set the pan aside.

Boil the Chicche in plenty of salted water for no more than 3 minutes (The Chicche will float to surface when ready) once finished add the Chicche to the sauce and toss it through.

Serve with a sprinkle of good Parmigiano Reggiano
Buon Appetito! 

 

 

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