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Pear and Gorgonzola Gnocchi


A perfect pear pasta delight!

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 15 mins
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  • 50 g butter (plus 1 Tbsp/15 ml for coating the gnocchi)
  • 2 Abate Fetel pears, halved, cored and sliced
  • 2 leeks, well washed and finely sliced
  • 200 ml fresh cream
  • 200 g gorgonzola
  • 500 g gnocchi
  • freshly milled black pepper

Bring 4 litres of salted water to the boil.

Melt the butter in a heavy-based saucepan and fry the pear slices and leeks until the leeks start browning. Remove from the pan and set aside.

Place the cream and gorgonzola in the same saucepan and melt the gorgonzola over a medium heat.

Place the gnocchi in the boiling water and simmer for about 2 minutes, or until they float to the surface. Drain and coat with 1 Tbsp (15 ml) butter. Pour the sauce over the gnocchi and toss lightly. Top with the pears, leeks and black pepper. Serve immediately.