DINNER AT OUR CHEF’S HOUSE!
Turn on that fire and get cooking!
Today we have an amazing:
Gnocchi alle tre Meraviglie
Deliciously made by our chef:
Angelo Sansone
@angelo_essennesse
From
Rossopomodoro Covent Garden
GNOCCO ALLE TRE MERAVIGLIE (Gorgonzola, walnuts, and pears)
°150 grams of potato gnocchi
° 75 grams of gorgonzola fondue (of which 15 grams to
decorate) °55 grams of pear puree (of which 15 grams to decorate) °40 grams of toasted walnuts °1 clove of smoked garlic °Salt to taste °Black pepper to taste Gorgonzola fondue: °50 grams of butter °40 grams of flour °300 ml of milk °250 grams of gorgonzola Method: Place the butter in a saucepan and melt by adding two sprigs of thyme, once the butter is melted we add the flour by sieving it in order to avoid lumps, then we go to turn our rough so as to make it homogeneous without any presence of lumps, once created our roux we go to pour the milk previously put on the fire over low heat so as to have reached its exact point of heat, after which we add the finely chopped gorgonzola, and in the end, we go to extract the two twigs thyme !!! Enjoy it!
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