Gnocchi filled with mozzarella, almonds and chestnut honey served on a Gorgonzola fondue

Ingredients for 4 people

  • 600gr Mozzarella filled gnocchi
  • 250gr Gorgonzola
  • 200 ml Milk
  • 200ml Heavy cream
  • 40gr Butter
  • 100gr Shelled almonds
  • 1 tablespoon Chestnut honey
  • 1 bunch Sage.


Pour the milk in a pan and allow to boil. Add the gorgonzola and let it melt in the warm milk. Finally, pour the heavy cream, stir and sieve. 

In another non-stick pan roast the sliced almonds on a low heat and add butter, sage and honey. 

Pour water in a large pan and let boil, then pour the gnocchi and allow them to cook 1 to 2 minutes. Dry them and stir them in the pan with the almonds. If needed, add some cooking water. 

Pour the gorgonzola fondue at the bottom of a dish and lay the gnocchi on top. Garnish with sage and almonds. 

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