Ingredients (Serves Two):
Gnocchi Truffle 1 pack
Gorgonzola 4 oz
Pancetta 4 strips
Leek 1 2 leeks
Heavy Cream, 34% 3/4 cup
Extra Virgin Olive Oil 4 tbsp
In a pot, bring 2 quarts of salted water to a boil.
Wash and dry leek thoroughly. Cut leek in half and the halves a la julienne.
In a pan, add 4 tbsp of extra virgin olive oil and warm for a minute, then add leek and cook until golden.
Next, cut and dice the pancetta. In a pan, add diced pancetta and cook until browned.
Then, add cooking water, gorgonzola (diced) and 3/4 cup of heavy cream. Cook this mixture for 6 minutes.
Once water is boiling, add gnocchi and cook for 2 minutes (or until they all float). Drain well.
Add the gnocchi to the gorgonzola & pancetta. Stir for 1 minute.
Top with leek.