Gnocchi con Gorgonzola


  • 400 g (1 recipe) potato gnocchi
  • 100 ml cream
  • 200 g Gorgonzola nutmeg
  • a handful of lightly roasted walnuts (optional)


Put the gnocchi on to boil; they won’t take long, but neither will the sauce.

Heat the cream and Gorgonzola (skin removed, and broken up), stirring with a spoon until unified. Season with nutmeg and black pepper; taste also for salt, which may not be necessary. Drain the gnocchi, add to the sauce along with a dribble of their water, and cook together until well coated.

A topping of chopped walnuts is by no means necessary.