Gnocchi with gorgonzola sauce (Gnocchi al gorgonzola)

1. Remove the rind from the gorgonzola and cut it into small cubes.

2. In a wide frying pan over low heat, melt the butter, add the gorgonzola and cream and warm for 3-4 minutes, stirring constantly, until the cheese has melted completely and the sauce is smooth - don't let it boil.

3. Meanwhile, bring a large pot of water to the boil, salt it and add the gnocchi.

4. As soon as the gnocchi float to the surface (usually 2-3 minutes), lift them out with a slotted spoon and put them straight into the sauce.

5. Toss gently, adding a little cooking water if it's too thick, and sprinkle with the grated parmesan and freshly ground pepper.

6. Serve at once, as gorgonzola sauce thickens quickly as it cools.

Tip: Sweet (dolce) gorgonzola is creamier and milder, spicy (piccante) is stronger - choose to taste, or mix the two.