Gnocchi with Gorgonzola Cream Sauce

• 1 lb potato gnocchi (store-bought or homemade)
• 5 oz Gorgonzola cheese (Dolce or Piccante), crumbled
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped walnuts, toasted
• 1 tbsp butter

Instructions

1. 1

   Bring a large pot of salted water to a boil for the gnocchi.

2. 2

   In a large skillet, melt the butter over low heat. Pour in the heavy cream and bring to a gentle simmer.

3. 3

   Add the crumbled Gorgonzola cheese to the cream. Stir constantly over low heat until the cheese melts and the sauce thickens slightly, about 3-4 minutes.

4. 4

   Stir in the grated Parmesan cheese and season with fresh black pepper. Be careful with salt as the cheeses are salty.

5. 5

   Meanwhile, cook the gnocchi in the boiling water. They cook very quickly—usually in 2-3 minutes, floating to the surface when done.

6. 6

   Using a slotted spoon, transfer the cooked gnocchi directly from the water to the skillet with the sauce.

7. 7

   Gently toss the gnocchi to coat them in the sauce. Simmer for 1 minute.

8. 8

   Serve immediately, garnished with toasted walnuts and extra black pepper.