Add butter to a pan. Once heated, add the flour and cook until slightly golden.
Step 2
Now, add the milk bit by bit.
Step 3
Stir continuously over a low heat.
Step 4
Once the bechamel has texture, add the gorgonzola, salt, pepper, nutmeg and little bits of walnut.
Step 5
Mix and let it cool for at least 1 hour, preferably in the fridge.
Step 6
Once the mixture is cool and can be handled, form the shape of the croquettes, dip them in egg and coat them in GALLO breadcrumbs. Fry them in abundant oil.
