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Gnocchi gorgonzola and mushrooms

ingredients

servings

5

Shallots

1 unit

Iodized salt

to taste

Extra virgin olive oil

to taste

Full fat milk

1 spoon

Champignon mushrooms

500 oz

Gorgonzola DOP

400 oz

Gnocchi

500 oz

first courses from Italy

Gnocchi gorgonzola and mushrooms

Gnocchi gorgonzola and mushrooms

vegetarian with gluten with lactose high in calcium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gnocchi gorgonzola and mushrooms

A first course really deliziosocon the flavor of the gorgonzola gnocchi melted on and the softness of mushrooms

Gnocchi gorgonzola and mushrooms step 1

step 1

We begin with mushrooms: if you have bought them whole course you have to clean them from the earth and wash them very quickly, and cut into small slices or chunks

Gnocchi gorgonzola and mushrooms step 2

step 2

Heat a pan with a little Dolio with shallots (cleaned, washed and cut into small pieces)

Gnocchi gorgonzola and mushrooms step 3

step 3

Fry but not much, at this point add the mushrooms and salt, cover, stir occasionally, even let them cook 20-30 minutes over low heat, until they become tender but not too much.

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Gnocchi gorgonzola and mushrooms step 4

step 4

In a pan put the gorgonzola cheese into small pieces and melt it well, stirring constantly, if it dries, add a little milk, should be a soft cream

Gnocchi gorgonzola and mushrooms step 5

step 5

To cook the dumplings as usual in salted water to a boil and when they surface they are ready, drain them a few at a time with a slotted spoon

Gnocchi gorgonzola and mushrooms step 6

step 6

Pour them in melted blue cheese, stir very gently over a low heat. Finally add the mushrooms and let mix all ingredients

Gnocchi gorgonzola and mushrooms step 7

step 7

Turn off and serve hot, you feel that taste. Serve the dish with croutons

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