Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 600 g nocchi
- 0.5 tablespoon ½ butter
- 2 tablespoon pine nuts
- 1 pear (s)
- 200 ml cream
- 1 tablespoon cranberries from the glass
- 150 g Goronzola
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Toast the pine nuts in a hot pan in melted butter until golden brown, stirring occasionally. Peel, core and dice the pear (approx. 1 cm pieces).
- Spoon the pine nuts into a bowl (butter should remain in the pan). Pan the pear cubes in the hot butter for about 2 minutes. Add to the pine nuts together with the gnocchi.
- Heat the cream in the pan, where the butter is now simmering with a little pear stock. Add the cranberries. Debark the Gorgonzola, roughly dice, add and let melt in it. Season to taste with salt and pepper.
- Carefully mix the sauce with the gnocchi, diced pear and pine nuts, pour into a flat casserole or pie dish and bake in a hot oven at 150 ° C for about 25 minutes until golden brown.
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