gnocci with gorgonzola

• 1.3/4 Lbs potatoes 
• 1/3 Lb "Sweet" gorgonzola cheese (Italian gorgonzola Dolce) shopping list
• 1.1/2 Oz butter shopping list
• 1/4 Cup milk
• 1 Tbsp Grated parmigiano Reggiano + extra for topping shopping list
• miced chives (option) shopping list
• note: Outside Italy, it's easy to find products called gorgonzola that is not the real thing. When you purchase gorgonzola , be sure it has the "DOP" logo on the package. Do not use other blue cheese, because the sauce will be too sharp and strong. shopping list

How to make it

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• Step: 1 Dice gorgonzola cheese and put in a saucepan with milk, Parmigiano Reggiano, and butter.
• On very low heat, cook until the cheese has melted and the sauce has the consistency of heavy cream, stirring constantly.
• Step: 2 Meanwhile bring plenty of salted water to a boil.
• Pour gnocchi in the water and cook until they are all floating.
• Drain and put gnocchi back in the pasta pot.
• Pour the sauce over gnocchi and stir gently for a minute.
• Arrange on serving dish and top with extra grated Parmigiano Reggiano
• Optionally garnish with minced chives.