Serves 4 -6

• Place the unpeeled potatoes in a saucepan, and cover with cold, salted water. Bring to the boil and cook until soft – timing will depend on the size of the potatoes. Drain and allow them to cool sufficiently for you to touch them. Peel and mash the potatoes and spread them out on a worktop to cool completely.
• Add the egg and a good pinch of salt and use your hands to combine the ingredients. Add the flour, a little at a time, and mix well. Repeat until a dough is formed. If the mixture is still too sticky, add a little more flour. Cut the dough into portions and roll them out to the thickness of a big cigar – about 1,5 centimetres in diameter. Then cut into smaller, bite-sized portions.
• Preheat the oven to 180°C. To prepare the sauce, heat the cream in a small pot over a medium heat and crumble the Gorgonzola into the liquid. Bring to a slow simmer and season.
• In a big pasta pot, bring salted water to the boil. Once the water is simmering vigorously, drop the gnocchi into the water, a few at a time to keep them from sticking. When they are cooked, which usually takes only a few minutes, they will float to the surface. Strain using a slotted spoon and drop them into your sauce. Toss well and place in an ovenproof dish, pouring the excess sauce over and then topping with the Parmesan. Bake for 15 to 20 minutes until browned on top.
• Serve immediately with a simple green salad.