Gnocchi al Gorgonzola

Ingredients

Gnocchi

1 pound (450g)

Gorgonzola cheese

150g, crumbled

Heavy cream

1 cup (240ml)

Unsalted butter

4 tablespoons

Parmesan cheese

1/2 cup, grated

Fresh parsley

2 tablespoons, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the gnocchi to the boiling water and cook according to package instructions, or until they float to the surface, indicating they are done. Drain and set aside.
3. In a large skillet, melt the butter over medium heat, allowing it to foam without browning.
4. Add the crumbled Gorgonzola cheese to the skillet and stir continuously until the cheese melts and the mixture becomes smooth.
5. Pour in the heavy cream, stirring well to fully incorporate it into the cheese sauce. Allow the sauce to simmer for about 2-3 minutes until it thickens slightly.
6. Gently add the cooked gnocchi into the skillet, tossing them in the creamy Gorgonzola sauce until they are well coated.
7. Cook for an additional 2-3 minutes to heat through, and season with salt and black pepper to taste.
8. Serve the Gnocchi al Gorgonzola in individual bowls, garnished with grated Parmesan cheese and chopped fresh parsley.