Gnocchi with Roasted Vegetables and Gorgonzola Cream Sauce

One of my favorite local restaurants (Venice) serves "Gnocchi au Gratin - Potato Dumplings, asparagus, roasted mushrooms and roasted bell peppers and gorgonzola cream sauce"  It is a seriously decadent dish.  I set out on a mission to try to recreate it. 

Gnocchi - Here is a link to the best recipe I have found - Bev cooks

* 2 russet potatoes, rinsed and scrubbed
* 1 1/2 cup all-purpose flour
* 1 egg
 

After you have rolled out your gnocchi, drop in boiling water and remove when it starts to float.  Place in an oven safe dish. Below is a picture of my cooked gnocchi.

Roasted Vegetable & Gorgonzola Sauce
* 1 pint heavy whipping cream
* 1/4 cup gorgonzola crumbles

Place the whipping cream in a heavy skillet on med/high heat and reduce to about 1/2.  Add the gorgonzola crumbles and stir to melt.
* Roasted garlic, chopped - 2 tbs.
* Roasted red pepper, chopped - 1 pepper
* Roasted mushrooms, sliced - approx. 2 mushrooms
* Roasted asparagus, chopped - approx. 4 spears

I found all of my vegetables at the olive bar in my local grocery store roasted and ready to use.  You could also roast fresh vegetables.  Add the roasted vegetables to the cream sauce and pour over the gnocchi.  See picture below.

For the last step top with grated Parmesan and broil until cheese is melted.  Serve immediately.