- 100 g polenta bramata
- ½ l water
- salt qs
- 1egg yolk
- 1 coffee spoon grated Grana padano cheese
- 200 g cream
- 120 g sweet gorgonzola
- 1 William pear
- a little butter
Sprinkle slowly maize flour into salted boiling water. Cook for 40 minutes, stir frequently, then add the egg yolk and Parmesan cheese. Shape gnocchi by means of two tablespoons, then transfer into a buttered baking pan to keep them hot.
To prepare the sauce, boil cream down to a third, add salt, then take away from the stove to mix gorgonzola until completely melted. Add nutmeg and salt, if necessary. Use a colander to strain the sauce and keep it hot. Peel the pear, dice it and brown it in butter but leave it crackling.
Pour the sauce in the middle of the plate, then 5 gnocchi per person in the shape of a flower. Decorate the centre with some pears, drizzle over a little butter in which they cooked.
Serve very hot.
Cook: Luisa Vallazza – Restaurant: Al Sorriso, Soriso (NO)
Relais & Châteaux, 3 stars Michelin, AIC: Magnifico del Presidente
Suggested wine: Chardonnay