To make the gnocchi, put the ricotta, eggs, Parmesan & salt in a food processor. Process for about 30 seconds to combine.

Add 3-1/2 cups flour & turn on the machine to combine. With the machine running, add more flour, 1/4 at a time until dough forms a ball and pulls away from the side of the bowl. ut the dough ball on a lightly floured surfae & knead for a minute.

Cut off a piece of dough about the size of a golf ball. Roll it between the palms of your hands to form a tope about 1/4-imch in diameter. Cut the rope into pieces about 1/2-inch long. Press your thumb firmly into the center of each piece. Cover with a clean towel and set aside (or freeze for later use).

In a large saute pan set over med. heat, melt the butter (do not brown). Add whipping cream and raise the heat to med.-high. Add the Gorgonzola & bring sauce to a simmer. Reduce slightly, creaming the crumble of cheese. Remove pan from the heat.

Cook the gnocchi in a large pot of boiling, salted water. T

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