Heat the cream in a pan. As it starts to boil, lower the heat and add the crumbled cheese, whisking well until melted and incorporated. Add the walnuts and season with nutmeg and pepper. Drain the cooked gnocchi and toss them into the sauce.
If you want your carpaccio to be round, you can wrap it very tightly with cling film and leave it in the freezer for about an hour. Freeze it only partially, so you`ll be able slice it more easily with a sharp knife. Don`t cut it too thin, so that it stays more rustic and the flavour remains intense. Whisk together the mustard, lemon juice, oil, salt and pepper to taste. Season the baby rocket with this vinaigrette at the last moment and serve it on top the meat, along with crushed walnuts and crumbled cheese
Preheat the oven to 180°C/350°F. Butter 4 individual ovenproof moulds (5-6 cm high, 12-13 cm diameter) and dust with flour. Melt the butter in a saucepan over a medium-low heat. Add the flour, stirring until you obtain a paste. Pour in the milk, slowly, stirring constantly. Cook for 4-5 min, occasionally stirring to avoid lumps, until it thickens.;Incorporate bits of blue cheese, gradually, using a wooden spoon. Separate the egg whites and yolks carefully, taking care not to let any egg yolk mix with the egg whites. Remove the pan from heat and add the yolks. Add the grated nutmeg, salt, and pepper to taste. Set aside.;Beat the white with an electric mixer, to form soft peaks. Incorporate 1/3 into the cheese-yolk mixture, then fold in the rest, gently blending with a spatula. Pour out into the moulds. Clean any drops on the inner sides. Place the moulds on a tray and put it in the oven. After about 15 min, the soufflés will be golden and ready. To verify, you can insert a tooth-pick into it. If it comes out clean, the soufflé is ready. Serve immediately.
Wash the endives. In a pan over medium heat, fry the bacon strips until golden and crispy. Drain over kitchen paper. Break up the gorgonzola and ricotta with a fork and mix with the cream and vinegar in a bowl. Season with pepper and, if you wish, more salt. Top each endive leaf with a Tbsp of the stuffing and break or tear over some pieces of crispy bacon. To ensure the endives don’t fall off the sides of the platter, make a thin flat cut on the underside.
Peel, halve and deseed the pears. Cut each half in 4 slices. Heat the balsamic vinegar in a frying pan and, as it boils, throw in the pears, cook for about 1 minute. Drain and let them cool. In a bowl, whisk the lemon juice, sugar, Dijon and seasoning, gradually add vegetable oil until thickens. Adjust seasonings to taste. Toss the leaves in the dressing and serve them on plates. Sprinkle some walnuts and gorgonzola and finish with the grilled pears.