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.
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