Gorgonzola gnocchi with Grisons dry-cured bacon

Creamy, tangy main course

Ingredients

(for 4 people)

750 g ready-made gnocchi
Salt

Sauce

2 dl cream
80 g Gorgonzola
Nutmeg
Freshly ground pepper
Garnish
50 g Grischuna dry-cured bacon

Preparation

• Cook the gnocchi in salt water for about 10 minutes.
• To make the sauce, dice the Gorgonzola and mash lightly with a fork. Allow to simmer with the cream until the Gorgonzola has melted. Season to taste with nutmeg and pepper. Cut the bacon into thin rashers. Serve the gnocchi covered with the sauce and place the bacon rashers on top.