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1
Make the gnocchi.
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2
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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3
(If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling.
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4
If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
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5
Bring the stock, cream, and butter to a boil in a large skillet over medium heat.
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6
Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes.
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7
Remove from the heat and stir in the Gorgonzola until dissolved.
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8
Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon.
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9
Cook just until they rise to the surface and roll over, 2 to 3 minutes.
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10
If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet.
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11
If not, drain the gnocchi gently, return them to the pot, and pour in the sauce.
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12
Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce.
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13
Remove the pan from the heat and stir in the grated Parmigiano-Reggiano.
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14
Check the seasoning, adding salt if necessary.
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15
Serve immediately in warm bowls.
