Fried gnocchi with gorgonzola cream sauce

Pour about a cup and a half of heavy cream into a medium wide saucepan, bring to a rolling simmer and stir frequently 15 to 20 minutes until reduced by half.

Turn the heat way down, add about four ounces of crumbled gorgonzola dolce, an optional two ounces of grated Parmesan and about a quarter teaspoon of grated nutmeg.

Whisk over very low heat until melted and incorporated, season with kosher salt and pepper, then cover and keep warm.

Heat a large non-stick fry pan with a little vegetable oil over medium-high until it shimmers.

Fish the boiled gnocchi out, shake off as much water as possible and lay them in one even layer, every piece in contact with the pan.

Leave undisturbed two to three minutes to develop a brown crust.

Add a little more oil before flipping, toss the pan, and season; they finish soft on one side and browned and crisp on the other.

Plate the gnocchi, drizzle the gorgonzola cream sauce over the top and finish with more grated nutmeg, extra grated cheese and chopped parsley.