• Place a large pot of water on the boil for the gnocchi.
• Meanwhile, in a deep frying pan or skillet, add the milk and Gorgonzola pieces. Heat on a low temperature, stirring gently until the cheese has melted.
• Once the cheese has melted and the sauce is ready, turn off the heat and stir in the grated Parmigiano Reggiano. Optionally, you can season the sauce with a pinch of nutmeg and black pepper to taste.
• Once the gnocchi water is boiling, add salt and the gnocchi to the water. As the gnocchi begin to rise to the surface, use a slotted spoon to transfer them to the Gorgonzola sauce.
• Toss the gnocchi in the sauce, ensuring they are well-coated. Serve immediately.

If Adding Speck, Bacon, or Pancetta:

• Choose either speck, bacon, or pancetta based on your preference. Sauté your selected meat in a tablespoon of olive oil until it starts to crisp up.
• Garnish your gnocchi and Gorgonzola dish with these crispy bits right before serving.

If Adding Walnuts:

• Gently toast the walnuts in a pan until start to have a golden brown shade, stirring them frequently to prevent burning. Once toasted, sprinkle them over your prepared gnocchi with Gorgonzola just before serving.

If Adding Figs:

• You can either 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.