Savory pie with pear and gorgonzola
first courses from Italy
Gnocchi stuffed with gorgonzola cheese with red wine sauce, radicch...
Gnocchi stuffed with gorgonzola cheese with red wine sauce, radicchio and noc
translated by Italian with
A tribute to autumn with a timeless classic.
Let's start with the dumplings: Boil the potatoes with the skin for 20 minutes until they are soft in the middle. Subsequently spellatele and mash on a pastry.
Form a volcano with the potatoes and add to the center of the flour and the egg with a pinch of salt. Begin to work up to obtain a smooth and homogeneous ball. You do not have to work the dough too.
Formed of frankfurters and after the pieces are not too small, with the thumb apply pressure to form a recess at 'inside of which will put a bit' of gogonzola. Close with care and formed of the spheres.
Following in a frying pan, melt the butter with a little oil, then brown the chopped onion. When it is well browned, add a tablespoon of flour, stir and add the red wine.
As soon as blurs the alcohol, add the cream. Add salt. Apart cut the radicchio into strips and coarsely chopped walnuts. Add them in the pan cook a few minutes.
In a large pot of salted water cook the gnocchi, which once rose to the surface will be cooked.
Stir-fried with parmesan. Serve hot.