Gnocchi al gorgonzola

Method

1. 1 Boil potatoes with their skins on for 30 minutes, then peel and mash them immediately while still hot.
2. 2 Mash the potatoes while they're hot to allow the water to evaporate; when they cool, they retain water and require more flour.
3. 3 Mix the potatoes with the flour and eggs until a paste forms; kneading for too long will make the gnocchi chewy like rubber.
4. 4 Roll the dough into strands, then cut into 2 cm pieces and smooth with a fork to create a textured pattern.
5. 5 Melt the cream with Gorgonzola over the lowest heat for 4 minutes until the cheese is completely melted, without boiling.
6. 6 Boil the gnocchi for 2 minutes until they float to the surface, then mix them with the sauce and sprinkle with roasted walnuts and pepper.