Potato gnocchi with four cheese sauce
Monica Copetti
Menù Ingredients
100 g. Parmigiano reggiano cheese, grated
q.s. Parsley chopped
125 ml. Heavy Cream
Serve 6
Cook the gnocchi in boiling salted water. Meanwhile, in a pan, pour the heavy cream the cheese sauce and the gorgonzola sauce. Drain the potato gnocchi and toss them with the cheese sauce. Sprinkle some grated parmigiano and fresh parsley.
