PREP TIME 15 minutes
COOK TIME 20 minutes
250g ricotta cheese, dried
75g parmesan cheese, grated
2 eggs, whisked
¾ cup Four Roses flour
⅔ cup Ashgrove cream
100g gorgonzola cheese
1 pinch pepper
4 sprigs parsley
Add ricotta, parmesan and eggs to a bowl and mix together well before adding in flour and stirring again until it comes together into a sticky dough.
Roll mixture on a board with some flour and cut into small even bite size pieces.
Place gnocchi in a boiling pot of water for approx 60-90 seconds until cooked.
Add cream into a pan and heat up before stirring gorgonzola through until dissolved.
Add a teaspoon of flour to pan and mix together. Leave it on a low heat.
Once gnocchi is cooked place into pan with sauce and stir together well before serving up with pepper and a few sprigs of parsley on top.