Zucchini Ricotta Gnocchi and Corn in Creamy Gorgonzola Sauce with Crispy Crumbled Pancetta from ClosetCooking.com

A fresh summery zucchini gnocchi in a creamy Gorgonzola sauce with sweet corn ans salty crumbled pancetta.

Servings: 2

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
  • 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
  1. Cook the gnocchi in boiling water until it floats, drain and set aside reserving some of the cooking water.
  2. Meanwhile, heat the corn, butter, milk, cream and gorgonzola in a saucepan over medium heat until the blue cheese has melted and the sauce is smooth and season with salt and pepper to taste.
  3. Meanwhile, cook the pancetta in a pan over medium heat until crispy and set aside.
  4. Toss the gnocchi in the sauce and serve garnished with crumbled pancetta and basil.