Bring a pot of water to a boil for the gnocchi and prepare all the cheeses. Meanwhile, heat the olive oil in a skillet, then lower the heat to the minimum and add the ricotta and cream. Stir until well combined.

Add the blue cheese to the mixture and let it melt completely over very low heat. The cheeses should never boil or they will dry out. Add the grated Parmesan, reserving 2 tablespoons to sprinkle on top of the finished dish, then turn off the heat.

Cook the gnocchi and use a slotted spoon to transfer them directly into the skillet with the cheeses. Mix well and serve hot, topped with a sprinkle of grated Parmesan.

Try gnocchi with sausage and arugula too—a bold and flavorful dish that will surprise you!