Gnocchi al gorgonzola

Ingredients

• 160 g of IQF Gorgonzola crumbs
• 4 tbsp of fresh cream
• 2 tbsp of white wine
• Salt and freshly-ground pepper
• 180 g of fresh gnocchi
• 20 g of butter
• 60 g of rocket
• Chives

Melt the butter in a frying pan and immediately fry the gnocchi for 5-6 minutes, until they are golden-brown.
Take them off the heat and cover them to keep them warm.
To make the sauce, melt the Gorgonzola crumbs in a pan over a low heat.
Add the cream and mix until obtain a creamy sauce.
For in the white wine, season, and mix again.
Dish the piping hot gnocchi into 4 soup bowls.
For the sauce over them and sprinkle with a few rocket leaves and the chopped chives.