Blue potato gnocchi with cream, Gorgonzola and walnut sauce

INGREDIENTS FOR 4 PEOPLE
1 kg blue potatoes (typical of Trentino's Giudicarie)
200 g '00' flour (plus extra for working)
1 egg
Salt
SAUCE
200 ml cooking cream
30 g butter
2 tablespoons Parmigiano
100 g Gorgonzola
60 g roughly chopped walnuts
Half a glass milk
Pepper
Boil potatoes conventionally, or microwave when short of time; the gnocchi work perfectly and it saves time.
I peel the potatoes.

I wash, cut into fairly large pieces, put in a bowl, cover with water and seal with cling film.

I microwave at full power for about 20 minutes, check and cook longer if needed, then drain.

I flour the worktop, rice hot potatoes and let cool slightly.

I lightly beat the egg with a generous pinch of salt in a bowl.

I add egg to potatoes and gradually incorporate flour. The amount depends on the potatoes; do not make the gnocchi hard.

I work quickly into a ball.

I cut small pieces, form floured ropes and cut as for ordinary gnocchi.

If desired, roll over a fork or gnocchi board.

I put them on a lightly floured, parchment-lined tray.

SAUCE
I put cream, butter and Gorgonzola pieces in a large frying pan.

I add milk and melt gently.

I add chopped walnuts.

Ground pepper.

I add Parmigiano and simmer a couple of minutes.
Keep fairly liquid, as the gnocchi absorb a lot.

I boil salted water in a large pan, gently add all the gnocchi and wait a few minutes until they float.

I drain them gradually into the hot sauce.

I mix gently to absorb flavours and serve.

Add a little Parmigiano and more walnut pieces if liked.