Cup of Yum
1. Place a large pot of water on the boil for the gnocchi.
2. 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.
3. 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.
4. 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.
5. Toss the gnocchi in the sauce, ensuring they are well-coated. Serve immediately.

If Adding Speck, Bacon, or Pancetta:

1. 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.
2. Garnish your gnocchi and Gorgonzola dish with these crispy bits right before serving.

If Adding Walnuts:

1. 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:

1. 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.