Gorgonzola gnocchi with Grisons dry-cured bacon
Ingredients (for 4 people)
- 750 g ready-made gnocchi
- 2 dl cream
- 80 g Gorgonzola
- Freshly ground pepper
- 50 g Grischuna dry-cured bacon
Cook the gnocchi in salt water for about 10 minutes.
To make the sauce, dice the Gorgonzola and mash lightly with a fork. Allow to simmer with the cream until the Gorgonzola has melted. Season to taste with nutmeg and pepper. Cut the bacon into thin rashers. Serve the gnocchi covered with the sauce and place the bacon rashers on top.