- 2 blocks of Gorgonzola
- 600 ml cream
- grated nutmeg
- 500 g gnocchi
- Bring cream to a gentle simmer and break in Gorgonzola, mix well until melted.
- Grate nutmeg over and mix well, let simmer.
- Cook the gnocchi in a large saucepan of water. Serve with parmesan and a green salad with lots of rocket. This recipe can be added to with either rehydrated dried mushrooms or walnut pieces. Both are delicious.