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

Name: Zucchini Ricotta Gnocchi and Corn in Creamy Gorgonzola Sauce with Crispy Crumbled Pancetta
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 and pepper to taste; 2 slices pancetta (optional); 1 tablespoon basil, sliced thinly

Zucchini Ricotta Gnocchi and Corn in Creamy Gorgonzola Sauce with Crispy Crumbled Pancetta was pinched from <a href="https://www.closetcooking.com/zucchini-ricotta-gnocchi-and-corn-in/" target="_blank" rel="noopener">www.closetcooking.com.</a>

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 and pepper to taste

•

2 slices pancetta (optional)

•

1 tablespoon basil, sliced thinly

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes