Zucchini Ricotta Gnocchi and Corn in Creamy Gorgonzola Sauce with Crispy Crumbled Pancetta recipes

Zucchini Ricotta Gnocchi and Corn in Creamy Gorgonzola Sauce with Crispy Crumbled Pancetta recipes

Zucchini Ricotta Gnocchi and Corn in Creamy Gorgonzola Sauce with Crispy Crumbled Pancetta recipes

By Closet Cooking
35 minutes

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Details
  • Servings:   2
  • Calories:   542
  • Dish:   main course
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Cuisine
  • italian
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Ingredients
  • 6 ounces ricotta zucchini gnocchi
  • 1/2 cup corn (~1 ear)
  • 1 tablespoon butter
  • 1/4 cup milk
  • 1/4 cup cream
  • 2 ounces gorgonzola dolce (or other mild blue cheese), crumbled
  • salt
  • 2 slices pancetta (optional)
  • 1 tablespoon basil, sliced thinly
Instructions

Zucchini Ricotta Gnocchi and Corn in Creamy Gorgonzola Sauce with Crispy Crumbled Pancetta recipes serves 2 original recipe by Closet Cooking.

View original preparation instructions

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