Potato gnocchi with gorgonzola sauce

Put the unpeeled potatoes in a large pot and cover with cold water by at least two inches.

Cook over medium-high heat 30 to 35 minutes until the potatoes are completely tender.

Drain, peel and cut the potatoes in half crosswise.

Rice the potatoes, or mash them thoroughly if there is no ricer.

Mix the flour and salt in a small bowl; add an egg to the potatoes.

Mix with the hands until the flour is moistened and the dough clumps; press against the bottom of the bowl into a uniform mass.

Knead on a lightly floured surface until the flour is incorporated and the dough is soft, smooth and a little sticky.

Tear off a lemon-sized piece, roll it into a rope about three quarter inch in diameter, and cut every three quarter inch.

Press each piece with a fork; repeat with the rest of the dough.

Heat the heavy cream in a 12 inch skillet until bubbles form at the sides and middle; add the gorgonzola and flour, turn off the heat and cover to keep warm.

Drop the gnocchi into boiling water without letting them clump, stir once gently, and cook until they float.

Drain and add the gnocchi to the sauce.