Manioc gnocchi with gorgonzola sauce

Mandioquinha gnocchi is a deliciously smooth and sweet variation of the traditional Italian gnoca.Combined with a creamy gorgonzola sauce, this dish turns into a rich and sophisticated gastronomic experience.Ideal for a special dinner or to impress your guests with a gourmet dish that is at the same time comforting.

## Ingredients:

### for gnocchi:
- 1 kg of manioc (also known as bare potatoes)
- 1 egg
- Approximately 300 g of wheat flour
- Salt to taste
- Greened nut to taste

### for the gorgonzola sauce:
- 200 g of gorgonzola cheese
- 200 ml of fresh sour cream
- 50 ml of milk (optional, to adjust consistency)
-black pepper to taste
- Salt (if necessary, adjusting with caution)
- Chopped fresh parsley to decorate

## PREPARATION MODE:

### Nor:
1. ** Cook the manioc **: Peel and cut the manioc into medium pieces.Cook in boiling water with a little salt until they are very soft.Drain and let cool slightly.

2. ** Mash the manioc **: Using a potato squeezer, knead the manioc well until there are no lumps.

3. ** Prepare the pasta **: In a large container, mix the crushed manioc, the egg, a pinch of salt and nutmeg.Gradually, add the flour and knead until smooth forms a homogeneous mass that does not stick to the hands.Depending on the humidity of the manioc, you may need to adjust the amount of flour.

4. ** Form the gnocchi **: On a floured surface, take small portions of dough and roll.Cut the rolls into small pieces and, if desired, pass each piece over the back of a fork to create grooves.

5. ** Cook the gnocchi **: In a large pan with boiled salt water, cook the gnocchi in parts.They will be ready when they rise to the surface.Remove them with a scum and set aside.

### Gorgonzola sauce:
1. ** Prepare the sauce **: In a pan over medium heat, heat the cream.Add the crumbled gorgonzola cheese and stir until completely melted and the sauce is homogeneous.If necessary, add milk to adjust the consistency.Season with black pepper and adjust salt if necessary.

2. ** Finish the plate **: Distribute the gnocchi on the dishes and cover with the hot gorgonzola sauce.Decorate with chopped fresh parsley.

## Tips:
- The manioc must be well crumpled to ensure the correct texture of the gnocchi.
- The sauce should not boil after adding the gorgonzola to prevent it from separating.

This dish is ideal to be served immediately and conquer palates with the creamy and irresistible combination of gorgonzola sauce with the manioc gnocchi.Bon APPECITT!