Gnocchi with Gorgonzola Sauce

Instructions

1. Prepare the gnocchi
   Bring a large pot of generously salted water to a rolling boil. Add the gnocchi and cook according to package instructions, usually 2-3 minutes until they float to the surface. Be careful not to overcook.
2. Start the sauce
   While the water is coming to a boil, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
3. Create the Gorgonzola sauce
   Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and add the Gorgonzola cheese cubes. Stir continuously until the cheese has melted completely and the sauce is smooth. Season with nutmeg, salt, and pepper.
4. Toast the walnuts (if using)
   In a separate small pan, toast the chopped walnuts over medium heat for 3-4 minutes until fragrant and lightly browned, tossing frequently to prevent burning. Set aside.
5. Combine gnocchi and sauce
   Once the gnocchi are cooked, drain them well and immediately add to the skillet with the Gorgonzola sauce. Gently toss to coat all the gnocchi evenly with the sauce.
6. Finish and serve
   Remove the skillet from heat and sprinkle with grated Parmigiano-Reggiano and half of the chopped chives. Gently fold to combine. Transfer to warm serving plates, garnish with the remaining chives and toasted walnuts if using. Serve immediately while hot.