Beer Gnocchi with Gorgonzola Cream

Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.

In a pan or small pot, combine the cream, gorgonzola cut into pieces, and the beer.

Cook over low heat, stirring often, until the cheese completely melts, forming a smooth cream.

Season with salt, pepper, and a pinch of nutmeg.

Drain the gnocchi with a slotted spoon and transfer them to the pan with the gorgonzola cream, gently mixing to combine.

Serve immediately on warm plates, finishing with a generous sprinkle of grated Parmigiano Reggiano and, if desired, an additional pinch of freshly ground black pepper.