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