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Zucchini Ricotta Gnocchi and Corn in Creamy Gorgonzola Sauce On Closet Cooking
Ingredients
  • 6 ounces ricotta zucchini gnocchi
  • ½ cup corn (~1 ear)
  • 1 tablespoon butter
  • ¼ cup milk
  • ¼ cup cream
  • 2 ounces gorgonzola dolce (or other mild blue cheese), crumbled
  • salt and pepper to taste
  • 1 tablespoon basil, sliced thinly
Steps
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