Our gorgonzola makes a fabulous table cheese but is also extremely versatile in the kitchen. Serve it on creamy, hot polenta or melted with cream and nutmeg and served on spaghetti. These little gnocchi are another great idea and take no time to make.
serves 6
2 x 200g tubs ricotta 30g yellow semolina 3 egg yolks 60 g grated parmesan 30g butter 2 fl oz double cream 100g gorgonzola a pinch of nutmeg bunch of chopped parsley
Melt the butter with the cream. Add the gorgonzola and mash it all together to make the sauce. To make the gnocchi, mix the ricotta with the parmesan, egg yolks, semolina, nutmeg, salt and pepper. Oil your kitchen surface then roll the mix into a fat roll about 1 _ cm thick. Slice the roll into pieces about 2cm long. Drop these pieces into boiling water for about 2 minutes or until they rise to the surface. Drain and serve them with the sauce and topped with parsley. Buy the cheeses
