Gnocchi with Gorgonzola, Walnuts and Saffron

Method

1. In a pan, combine saffron powder, milk, turmeric, and a pinch of pepper. Heat gently until it begins to boil.
2. Remove the rind from the gorgonzola and keep only the creamy part.
3. Add the gorgonzola to the pan and stir with a wooden spoon until it melts into a creamy sauce.
4. Bring 2 liters of water to a boil with 10 grams of salt.
5. Add the gnocchi to the boiling water. Cook until they float to the surface.
6. Transfer the cooked gnocchi directly into the pan with the sauce.
7. Add the provolone dolce (or substitute with parmesan, pecorino, or fontina) and toss to combine until creamy.
8. Chop the walnuts.
9. Plate the gnocchi and garnish with chopped walnuts and saffron pistils.