Fine Cooking 90

For the Sauce:

• 1-1/2 cups heavy cream
• 1/2 lb. Gorgonzola dolce (soft Gorgonzola), rind removed and cheese cut into 1-inch dice, at room temperature
• 1-1/2 tsp. all-purpose flour

For the Gnocchi:

• 2 lbs Potato Gnocchi (1 recipe Potato Gnocchi)
• 1/3 cup chopped fresh flat-leaf parsley (optional)

1. Bring a large pot of well-salted water to a boil over high heat.
2. Make the Sauce: Heat the heavy cream in a 12-inch skillet over medium-high heat until small bubbles begin to form in the middle and on the sides, 1 to 2 minutes. Add the Gorgonzola and cook, stirring, until it’s completely melted, about 2 minutes. Reduce the heat to medium and whisk in the flour. Cook, stirring, until the sauce is slightly thickened, about 3 minutes more. Turn off the heat and cover to keep warm.
3. Cook the Gnocchi and Toss with the Sauce: To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute. Carefully drain the gnocchi in a colander. Transfer them to the sauce and gently toss to coat. Serve immediately, topped with the parsley, if using.