Gnocchi à la sauce crémeuse au Gorgonzola, au jambon et aux champignons

Ingrédients

• 2 tablespoons oil
• 1 small onion (- chopped)
• 2 cloves garlic (- minced)
• 5 large fresh champignon mushrooms (- sliced thinly)
• 4 ounces cooked ham (- cut into squares)
• 4 ounces Gorgonzola cheese
• 7 fluid ounces all-purpose cream (or heavy cream )
• dash of salt
• 4 cups gnocchi

Préparation

1. 1

   Heat oil in large skillet or pan over medium heat. Saute garlic and onion in oil until tender.

2. 2

   Add the mushrooms and cook for about 3 minutes or until limp. Stir in the cooked ham and cook for another 2 minutes.

3. 3

   Add the heavy cream and bring to a boil. Add the cheese and stir until it melts. Lower the heat to low and let it simmer for 5 minutes or until it gets thicker.

4. 4

   In the meantime, boil water with salt in a large pot to cook the gnocchi. Once the gnocchi is done, add them directly into the sauce in the skillet. Cook the gnocchi in the sauce for another 2-3 minutes.

5. 5

   Serve directly after cooking.