Gnocchi with gorgonzola sauce

Ingredients

300 ml	Cream
2 pieces	Fresh ginger, peeled, sliced thinly
1 sprig	Rosemary
400 g	Potato gnocchi (Main)
2 Tbsp	Butter
125 g	Gorgonzola, crumbled (Main)
½ cup	Fresh breadcrumbs
3 Tbsp	Grated parmesan cheese

Directions

1. Place the cream, ginger and rosemary in a saucepan and bring to the boil. Place aside for about 30 minutes for the flavours to infuse.
2. Preheat the oven to 200C. Lightly butter a 20cm baking dish or 4 one-serving baking dishes.
3. Cook the gnocchi in batches in a large saucepan of salted water until they float to the surface. Drain using a slotted spoon, transfer to the baking dish or dishes.
4. Strain the cream over the gnocchi. Dot with the gorgonzola. Combine the breadcrumbs and parmesan and sprinkle over the top. Bake until bubbling and golden, 10-15 minutes.

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