Velvety pear, gorgonzola and speck
114 recipes
Gnocchi zola, pears, hazelnuts and balsamic glaze.
ingredients
servings
4
Gnocchi
800 grams
Gorgonzola cheese
160 grams
Pears
1 half
Full fat milk
2 spoons
Hazelnuts
4 spoons
Cream of balsamic vinegar
10 grams
Butter
2 knobs
Shallots
1 unit
Vegetable broth
2 spoons
first courses from Italy
Gnocchi zola, pears, hazelnuts and balsamic glaze.
Gnocchi zola, pears, hazelnuts and balsamic glaze.
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A real comfort food during the autumn; fast and easy to prepare.
preparation
step 1
Boil a pot with plenty of salt water.
step 2
Meanwhile, in a large frying pan warm a buttercet with chopped shallot.
step 3
When it begins to fry, soak it with 2-3 tablespoons of vegetable broth, lower the flame and let it stew for 5 minutes.
step 4
Add the gorgonzola to dadini, milk and melt the low-flame gorgonzola.
step 5
Cut the pearls into the dough with the peel and make it caramel in a frying pan with a butter nut.
step 6
Cook the gnocchi and drain them with a foam as they come on the float, transfer them immediately into the pan with the gorgonzola sauce.
step 7
Mix gently so as not to break the dumplings and grind them with a few grated crunchy hazelnuts, pears and a few drops of balsamic icing.
