0 from 3 votes
Beetroot and Ricotta Gnocchi with Gorgonzola
A beautiful and delicious Italian dish: Beetroot and Ricotta Gnocchi with Gorgonzola.
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings: 4
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 batch of my Beetroot and Ricotta Gnocchi
- 200 ml – 6.8 oz. cream
- 150 gms – 5.3 oz. gorgonzola dolce the softer and milder one
- parmigiano reggiano thinly grated
Notes
- I did not add any salt to my sauce as the cheese was quite “salty” already. You may want to taste it and, if needed, add some salt to yours.