Bring water to a boil, add salt, and cook the conchiglioni until al dente. Drain.

In a nonstick pan, heat some extra virgin olive oil with a few fresh thyme leaves and quickly sauté the pasta. Remove from the pan and let cool.

Cut a few cherry tomatoes into small pieces and coarsely chop the black olives.

Using a fork, mash the cubed Gorgonzola dolce until creamy. If necessary, add a splash of milk or cream to loosen the sauce. This process is easier if the Gorgonzola isn’t cold from the refrigerator, so we recommend removing it from the refrigerator at least half an hour before serving.

Fill each shell with creamy Gorgonzola, add some pieces of tomato and olives.

Garnish with fresh thyme leaves and serve!

Ingredients for 4 people
16 shells
250g Igor’s Sweet Gorgonzola
Cherry tomatoes
Black olives
Fresh thyme
Extra virgin olive oil
Salt