Potato gnocchi with beetroot with Gorgonzola cream and smoked ricotta cheese

<p style="text-align: center">Heat the fresh cream in a saucepan over low heat, add the gorgonzola cut into pieces and leave to melt for 10/15 minutes. Blend everything with a mixer to obtain the gorgonzola cream. Melt the butter in a frying pan over medium-high heat, add 1/2 glass of water and the gorgonzola cream, mix until the sauce returns to temperature.</p> <p><img class="wp-image-3707 size-full" src="https://www.mammaemma.it/wp-content/uploads/2019/11/ricotta.jpg" alt="Gnocchi con Ricotta affumicata" width="800" height="533" /></p> <p style="text-align: center">Pour the gnocchi directly into the pan and stir gently for 3 minutes. Serve directly on the plate, for a more intense taste grate some smoked ricotta.</p> <p> </p> <p> </p>