Gorgonzola PDO is perfect to melt into a cream and used as sauce due to its characteristics and consistency. Try it as condiment for Italian Gnocchi.
Gnocchi (1 quart)
1 head of radicchio
1 tablespoon of extra virgin olive oil
1 cup of creamy gorgonzola PDO
Half glass of white wine
Boil some salted water and start preparing the sauce; fry the shallot in oil, add the radicchio cut into strips, blend with half glass of white wine and leave it there a while to flavor well. Add the gorgonzola PDO and melt it until it is creamy. Cook the gnocchi, put a scoop of cooking water aside. Mix the gnocchi in the radicchio and gorgonzola cream sauce, add a little bit of cooking water if necessary. Serve immediately with a sprinkling of pepper and some Parmigiano Reggiano PDO or Grana Padano PDO.
Photo credit: © Reneè Kemps