Bring a large pot of salted water to a boil.

Add gnocchi and cook until they float to the surface (2–3 minutes).

Drain and set aside, reserving a little cooking water.

In a wide pan over low to medium heat, add cream (and butter if using).

Gently heat until warm, then add crumbled Gorgonzola.

Stir continuously until the cheese melts and the sauce becomes smooth.

Add Parmesan cheese and a generous amount of black pepper.

Season lightly with salt if needed (Gorgonzola is naturally salty).

Add a splash of gnocchi water if the sauce is too thick.

Add gnocchi to the sauce and gently toss to coat evenly.

Serve immediately, garnished with herbs, walnuts, or extra Parmesan if desired.

Wine

• Barbera

• Pinot Noir

• Dry Riesling

Sides

• Arugula salad with lemon vinaigrette

• Roasted broccoli or green beans

• Crusty Italian bread

Starters

• Cream of Asparagus Soup

• Burrata with Roasted Vegetables

• Choose Gorgonzola Dolce for a mild, creamy sauce

• Keep heat low to prevent cheese from splitting

• Walnuts add a lovely crunch and contrast

• Balance richness with black pepper or nutmeg

• Perfect vegetarian Valentine’s main course