Gnocchi stuffed with PDO Gorgonzola cheese with beetroot pesto

<p>In a food processor, put the cooked beets, parmesan, pine nuts, basil and extra virgin olive oil to taste. Process until smooth/a uniform paste has formed.<br /> Melt a knob of butter in a non-stick skillet, add 100 ml of water and bring to a boil. Add the gnocchi stuffed with PDO Gorgonzola cheese and gently stir for 3 minutes.<br /> Before serving, lay some beetroot pesto in the bottom of a place and place your gnocchi on top.</p> <p>Thanks to <a aria-label="undefined (apri in una nuova scheda)" href="https://www.instagram.com/roberta_augelli/" target="_blank" rel="noreferrer noopener"><strong>roberta_augelli</strong></a></p> <p><img class="alignnone wp-image-5893 size-full" src="https://www.mammaemma.it/wp-content/uploads/2020/04/idee-ricette-con-rapa-rossa.jpg" alt="Idee Ricette Con Rapa Rossa" width="800" height="533" /></p> <p style="text-align: center">