Clean the turnip greens carefully, keeping only the most tender parts.
Blanch the turnip greens in salted water for a minute; drain them and sauté them in a pan with a clove of garlic and a drizzle of oil.

Then remove the garlic and add the cherry tomatoes by cooking them over medium heat for 10 minutes. While the vegetables are sautéing in the pan, prepare the Gorgonzola Dolce Igor sauce by melting it in a saucepan with two tablespoons of milk. Cook the orecchiette in boiling salted water following the instructions on the package. When almost cooked, drain and sauté them in a pan with the turnip greens and cherry tomatoes.
Serve with the Igor Sweet Gorgonzola cream.

500 g of burnt
wheat orecchiette 150 g of Gorgonzola Dolce Igor
1 kg of turnip
greens 500 g of cherry tomatoes
2 tablespoons of whole
milk 1 clove of garlic
Extra virgin olive oil to taste
Salt to taste