Potato Gnocchi With Gorgonzola

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   ["Make the gnocchi:", "Peel potatoes.", "Boil the potatoes for about 20 minutes in salted water until tender.", "Pass potatoes through the fine disk of a potato ricer, and cool.", "Pour the potato onto the counter, and begin to mix in the flour.", "Add a pinch of salt and gather into a dough.", "Cut the dough into 4 pieces, and roll into finger-thick logs.", "Cut each log into 1"" pieces, and press each over the reversed tines of a fork (the resulting ridges allow the gnocchi to grab onto the sauce later).", "Now dust a tray with flour and line the gnocchi in a single layer on top of it.", "Set aside, and bring a large pot of salted water to a boil.", "Once boiling, drop in the gnocchi, and remove them with a slotted spoon when they rise to the surface (this means they are ready).", "Meanwhile, crumble the Gorgonzola into chunks, and melt in a pan over medium-low heat with the butter and cream.", "When ready, combine the gnocchi and the sauce, sprinkle with the Parmigiano, and serve."]

* Per serving · 4 servings · Values may vary.

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