gnocchi with gorgonzola and pear
bowl of gnocchi with gorgonzola Literally meaning "little knobs," gnocchi dumplings are made of riced potato and flour. The dough is then rolled, one by one, over a textured surface to produce sauce-capturing ridges. Courtesy of Master Gnocchi, this recipe combines their classic potato gnocchi with creamy gorgonzola and pears. Hailing from Treviso in northern Italy, Master Gnocchi produces fresh, yet quick-cooking gnocchi reminiscent of the homemade kind. In other words: you can have soft pillowy dumplings that taste like nonna made them in a matter of minutes. Get the recipe for their gorgonzola gnocchi below, then pick up all the ingredients in our marketplace!

Gnocchi con Gorgonzola, Noci, e Pere (Gnocchi with Gorgonzola, Walnuts, and Pears)

Recipe courtesy of Master Gnocchi Yield: 2 servings 100 ml heavy cream 150 gr Gorgonzola DOP cheese, chopped 50 gr peeled walnuts 2 pears Fresh butter Sea salt, to taste 400 gr Master Classic Gnocchi di Patate Heat the cream in a pan on low heat. Add the gorgonzola previously chopped and let melt. Whisk in the mixer and keep aside. Mince the walnuts with a knife and set them aside. Peel the pears and cut them into small pieces. Melt a knob of butter in a non-stick pan on low heat, add the walnuts, the pears, and the gorgonzola cream. Pick up the ingredients at Eataly Toronto! Bowl of Gnocchi Buon appetito!