I first fell in love with this dish in my local Italian restaurant and ever since it's my guilty pleasure. You can make this dish using ready made gnocchi, making this a quick supper or take time making the gnocchi - either way, enjoy!

Ingredients for the Gnocchi:

• 650g floury potatoes, cooked

• 200g flour

• 2 eggs

• salt

Ingredients for the Gorgonzola Sauce:

• 50g unsalted butter

• 100g Gorgonzola (I use the mild variety)

• 200ml double cream

• clove of garlic, pressed down with the side of a knife

• salt, pepper

• parmesan

• pistachios / walnuts/ pecan nuts

• optional: chilli / spinach leaves

Method:

1. For the gnocchi, cook and cool the potatoes. You can either mash them or I like to grate them using a fine grater to make sure that there are no lumps. Add flour, 2 eggs and salt and mix, using your hands, to form a dough. Bring a large pot of salted water to boil.

2. Start making the Gorgonzola sauce - in a pan, melt the butter, add Gorgonzola, double cream and garlic (you will later discard it). Add chilli if using (I used dried). If adding spinach, wilt it in separate pan with touch of oil.

3. Roll a bit of the potato mixture into a sausage shape (flour the surface first as the mixture will be sticky) and cut them into small bitesize pieces. Press each with the tines of a fork to create ridges (to help make the sauce to stick). Set aside on a floured tray and continue this process until your plate is full. 

4. When your first batch of gnocchi are ready, gently drop them into the pot of boiling water. If you think they are stuck on the bottom, give them a little stir. They should start swimming up to the surface about a minute later. This means they are ready to take out.

5. Taste your sauce for seasoning, remove the garlic and start adding your gnocchi (and spinach if using).

6. Sprinkle with parmesan, dress on a plate with your choice of nuts and serve immediately.