Recipe: Gnocchi with Gorgonzola Cream

1 Bring 2.1 qt (2 liters) of water to a boil with a pinch of coarse salt and 1 bay leaf.

2 Meanwhile, in a wide skillet, melt your cream over gentle heat, then add your cheese and whisk together. Pour in the cucumber cubes and your soybean sprouts. Don't salt it, but give it a good grind of pepper and add a grating of nutmeg, then remove from heat (2 minutes total for this step).

3 Into the boiling water add your gnocchi. Cook for 1 minute after the water returns to a boil, then drain and pour into your Gorgonzola cream. Stir gently with a large spoon to coat everything with the cream. Transfer to a warm serving dish (or give it a quick pass under the broiler) and at the last moment lay your crispy strips of speck on top.

4 *If you want to make your own gnocchi for this recipe, don't add the grated cheese: check out our recipe for Parisian-style gnocchi.