Dried meat

Gorgonzola gnocchi with Grisons dry-cured bacon

Creamy, tangy main course
Gnocci 023 gr

Ingredients (for 4 people)

  • 750 g ready-made gnocchi
  • Salt
  • 2 dl cream
  • 80 g Gorgonzola
  • Nutmeg
  • Freshly ground pepper
  • Garnish
  • 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.