Gnocchi in gorgonzola and pear sauce

In the water, mix the potato dough mixture and stir until you achieve a homogeneous mixture. Let the dough rest for 10 minutes. Shape it into a roll with a diameter of approximately 2.5 cm, then cut it into gnocchi about 3 cm long with a knife.

Cook the gnocchi in boiling salted water until they float to the surface.

Cut the pear into cubes and briefly sauté in butter.

Heat the sauce mixture that you whisked in water until it boils, then add the gorgonzola, half of the roasted pear, and parsley. Stir until the cheese melts and the sauce becomes smooth.

In the prepared sauce, mix in the cooked gnocchi and serve sprinkled with the remaining roasted pear.