01 -
Combine heavy cream, Gorgonzola cheese, salt, and garlic powder in a medium saucepan. Place over low to medium heat and stir gently for 15–20 minutes until the cheese is melted and the sauce thickens.
02 -
Bring a large pot of salted water to a gentle boil. Add gnocchi and cook until they float to the surface, approximately 2–3 minutes. Drain thoroughly.
03 -
Toss the drained gnocchi in the warm Gorgonzola cream sauce until evenly coated. Transfer to plates and sprinkle with chopped Italian parsley before serving.