Creamy Gorgonzola Gnocchi

Boil potatoes for 20 minutes until soft, then drain and while still warm pass through a potato ricer. Add the flour and knead the whole mixture well into a smooth dough.

Sprinkle work surface with a little flour. Roll part of the gnocchi dough into a 2cm-thick sausage. Cut the sausage into 2.5cm-long pieces.

Bring a large pan of salted water to the boil and add the gnocchi to the boiling water in portions. When the gnocchi float to the surface, wait 1-2 minutes and then pick them out with a slotted spoon. Bring water to the boil again and boil the next portion.

Melt the gorgonzola and butter together in a pan over a low heat. Pour in the cream and cook for about 3-4 minutes until the cream is thick. Season with salt pepper and pour over the gnocchi. Sprinkle with some Parmesan cheese and serve immediately.