Gnocchi Gogonzola is a traditional way to prepare gnocchi in the mountains of Italy - especially as the weather turns cold. A nice rich red like Amarone or a Ripassa goes great with this dish.

Gnocchi
Boil the potatoes until soft enough to mash (you can pierce with paring knife without resistance). Set aside and let cool slightly. Mash potatoes through a ricer (a ricer ensures your gnocchi aren't lumpy). Add the egg yolks and salt. Mix the flour in slowly until a dough forms (do all this with your hands). The best way to shape and cut the gnocchi, I think, is to use a large-nozzled piping bag, cutting off about 3/4" long nugget until the bag is empty. You could roll the dough in long 1/2"-round ropes then cut the nuggets, then roll the nuggets off a fork to get ridges (this holds the sauce better). Any way you do it, you want approximately 1/2" x 3/4 " nuggets.

Boil the gnocchi in batches. They're done when they float to the top. Over cook them and it's a disaster. Start over.

Gogonzola Sauce
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat. Boil rapidly for 4 to 5 minutes, until thickened like a white sauce, stirring occasionally. Off the heat, add the Gorgonzola, Parmigiano-Reggiano, salt, pepper. Whisk until the cheeses melt. Pour over hot gnocchi and serve.