Gnocchi with Nduja and Gorgonzola

Method

1. Remove the casing from the nduja and set aside.
2. In a large pan over low heat, add a splash of milk and the gorgonzola. Stir gently until the cheese melts into a creamy sauce.
3. Add the nduja pieces to the pan. Stir until the nduja melts and blends with the gorgonzola. Add more milk if needed to achieve a creamy consistency.
4. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 1–2 minutes).
5. Using a slotted spoon, transfer the cooked gnocchi directly into the pan with the sauce.
6. Add a ladleful of pasta cooking water to the pan to loosen the sauce. Toss gently over low heat for 1 minute.
7. Serve immediately. For a milder version, replace the pasta water with additional milk.