• Start boiling the water for the gnocchi. Add salt once it starts to boil.
• Put the milk in a deep frying pan or skillet and bring it to a boil. 
• Turn the heat down and add a piece of gorgonzola and stir till it melts, (if you want a denser sauce you can add a little butter). Continue to add pieces of Gorgonzola and if the sauce is too thick a bit more milk a little at a time. It is important not to overcook the gorgonzola. For a delicate taste it must dissolve at a medium temperature. 
• Turn off the heat and add some grated parmesan and pepper, if desired. Some people also add a little nutmeg.
• Cook the gnocchi and as they start to rise to the surface of the boiling water scope them out with a slotted spoon and add them to the gorgonzola sauce. If the sauce is too thick you can also add some gnocchi cooking water to make it more liquidy.
• Mix the sauce and the gnocchi together and serve immediately with grated parmesan if desired.

If adding walnuts

• Toast the walnut pieces in a dry frying pan until they start to brown a little. Keep stirring them so they don’t burn. Sprinkle the walnuts over the gnocchi and Gorgonzola just before serving.

If adding figs.

• Either just add chopped figs to the final dish ( which is what I did) or add the chopped figs to the Gorgonzola sauce before adding the gnocchi.

If adding speck.

• Fry the pieces of speck in a little olive oil until the speck starts to brown. Sprinkle the speck over the gnocchi and Gorgonzola just before serving.