Gnocchi: Gorgonzola

• 400 g (1 recipe) potato gnocchi
• 100 ml cream

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.