An easy and delicious gnocchi recipe with a creamy sauce of gorgonzola and tomato.
Melt the butter in a pan over med-low heat. Add the flour and whisk until the butter and flour are well combined. Add the milk and keep stirring until everything is combined and the sauce becomes creamy
Add the rosemary sprig, the tomato frito and the gorgonzola crumbles and mix everything. Let the mixture cook for about 5 minutes while stirring once or twice.
In the meantime, cook the gnocchi in boiling water with salt. When all the gnocchi pops to the surface remove the water with a sieve.
Remove the rosemary sprigs and add the gnocchi and blend everything together. Season with red pepper flakes, salt, and pepper. Garnish with basil leaves.