Gnocchi with Gorgonzola

Preparation:

Preparation: Heat the béchamel over a low heat and dissolve the saffron in it. Add the diced gorgonzola, plenty of butter and 3 tablespoons of Parmesan cheese. Mix until you obtain a cream without lumps then add some grated nutmeg and the chopped kernels. Boil the gnocchi in plenty of salted water, drain them with a slotted spoon as they come to the surface and pour them into a bowl. Toss them with the sauce and serve.