Gnocchi with Gorgonzola and Pear

Method

1. Boil potatoes in salted water until tender. Press them while still warm.
2. Form a well with potato starch, add egg yolk, salt, and lemon zest.
3. Quickly knead until a smooth, non-sticky dough forms. Do not overwork.
4. Roll the dough into logs and cut gnocchi.
5. In a skillet, heat a drizzle of oil with a splash of water, lemon zest, bay leaf, and rosemary.
6. Add pear cubes and sauté over medium heat until slightly softened. Season with salt and pepper.
7. In another pan, toast walnuts for a few minutes.
8. In a small saucepan, heat cream and add gorgonzola pieces. Stir over low heat until melted.
9. Bring a pot of salted water to a boil and cook gnocchi. When they float, wait 20 seconds, then drain.
10. Toss gnocchi in the gorgonzola fondue, adding a bit of lemon zest.
11. Plate: distribute gnocchi, top with pears, toasted walnuts, and black pepper.