Melt the butter in a pan and flavor with a few sprigs of thyme. Cut the pear into small cubes, transfer them to the pan with the butter and add the sugar and salt.
Remove the sprigs of thyme halfway through cooking and cook until the pear is slightly caramelized.
Remove the rind and cut the gorgonzola into small pieces, transfer them to boiling milk and stir until creamy.
Cook the potato gnocchi in plenty of salted water; drain them as soon as they float to the surface, then quickly toss them in the pan with the pears.
Plate the gnocchi and serve with the gorgonzola fondue and a few leaves of fresh thyme.
Bon appetit and Merry Christmas!
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
