Gnocchi con Gorgonzola, Noci, e Pere

While gnocchi is in Italy in a variety of sauces, gnocchi with Gorgonzola, walnuts and pears is typical of Northern Italy, with a cooler climate and larger agricultural area. Most Italian cheeses made with cow’s milk are from the North as there is more room to raise cattle.

Difficulty

Intermediate

Yield

Serves 8

Ingredients

1 ^3/4 cups 35% cream1 ^1/2 cups Gorgonzola, crumbled1 ^1/4 cups walnuts5 pears8 cups Gnocchi1/4 cup butter

Equipment

Chef's KnifeMeasuring cupsMeasuring spoonsFrying panLarge potSpatulaWhiskWooden spoonBowls of various sizesDish towelTasting spoons

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Chop the walnuts roughly and set aside. Peel the pears, remove the core and cut into 1 inch chunks. Cut the gorgonzola into rough pieces, about 1 inch, to help with melting.

Heat the cream in a large pot on low heat, 2 – 3 minutes, then add the gorgonzola and whisk until fully incorporated.

In a frying pan, on medium high heat, melt the butter. Once fully melted, add the gnocchi, and pears and fry until golden. Add the walnuts and toss until coated, then add gorgonzola cream. Serve immediately.