Gnocchi stuffed with Gorgonzola PDO with purple carrot pate and provolone flakes

<ul> <li style="text-align: left">Cut purple carrots into rounds and blanch in salted water for 10 minutes, then run them under cold water.</li> <li style="text-align: left">In a high-sided pot place the carrots, onion, oil and butter. Sauté for a few minutes and then add the cream, spices, cheese and last of all the cooking water. </li> <li style="text-align: left">Cook for 10 more minutes and with an immersion blender blend it directly in the pot. Continue cooking for another 3 minutes et voila…the purple carrot pate is ready! </li> <li style="text-align: left">In a pan melt a knob of butter, add 100 ml water and bring to temperature. Pour in a package of gnocchi stuffed with Gorgonzola DOP and pan-fry for 3 minutes. </li> <li style="text-align: left">Plate by creating a generous bed of purple carrot pate and pour the gnocchi in the center, decorate with flaked provolone cheese, and serve.</li> </ul> <p><img class="alignnone wp-image-6413 size-full" src="https://www.mammaemma.it/wp-content/uploads/2020/06/idee-ricette-carote-viola.jpg" alt="purple carrots" width="800" height="533" /></p> <p style="text-align: center">