Instructions

1. Bring water to a boil in a 6-quart stock pot
2. Add gnocchi; cook for 5–8 minutes or until gnocchi floats to the top
3. Cook for an additional 3 minutes; drain
4. In a sauce pan over medium heat melt butter; slowly add flour and whisk until smooth
5. Slowly add milk, and whisk until smooth
6. Cook and stir over medium heat for 3–5 minutes or until thickened
7. Add gorgonzola cheese, black pepper, thyme and ham
8. Add drained gnocchi; mix to coat with sauce
9. Garnish with fresh parsley and serve

Serves 6