Method

For the gnocchi:
Boil the Artemide rice for at least 50 minutes, blend it and make a paste of it. Create a dough by mixing the ricotta, the flour, the rice paste, an egg and some Parmigiano. Mix everything, roll out the dough with your fingertips to create strips of about 2 cm, which you then cut into chunks. Boil the gnocchi in lightly salted water, toss them in butter and set aside.

For the tomato sauce:
Cook the fresh cherry tomatoes for just a minute in olive oil, then put them through a vegetable mill and blend them.

For the wafer:
Put a slice of Parmigiano in a non-stick pan and melt it until it is slightly golden. Let it cool and mould it into a waffle and them place some Gorgonzola pieces over it.

Plating:
Spread some tomato sauce on the bottom of the bowl, place some gnocchi and complete with the Parmigiano and Gorgonzola Piccante waffle.