Cheese Dumplings with Gorgonzola Ingredients     butter  50 gm     cream  50 ml     gorgonzola 100 gm     ricotta cheese 500 gm     parmesan (fresh) 50 gm     semolina 50 gm     egg yolks 3 pc     cilantro  sq Method Sauce:    1. Place the butter and cream in a saucepan and heat gently until the butter has melted    2. Add the gorgonzola in small amounts and stir or lightly whisk until the gorgonzola and combined with the sauce, continue until all the gorgonzola has been used    3. Keep warm to one side Gnocchetti:    1. Combine the ricotta with the parmesan (grated), semolina and the egg yolks    2. Season with salt, freshly milled pepper and freshly grated nutmeg    3. Add some finely chopped cilantro and mix well    4. Pour some olive oil onto your hands and taking small amounts of the above mixture roll into 2 cm balls.    5. Drop the gnocchetti into a pot with salted water on a rolling (but not violent) boil and simmer for 2 - 4 minutes; they will rise back to the surface once cooked    6. Remove from the water and drain well    7. Place into a cappuccino bowl or similar and coat with the sauce    8. Serve with some shaved parmesan on top and a generous amount of shredded cilantro (coriander leaves) Chef's Tip:     Personally I like this dish with a good handful of shredded basil tossed through at the last minute Chef Jos Wellman Tutor, author and restaurateur New Zealand    Read also: The Best Tips for Storing, Serving and Buying Cheese Preparing and Cooking Eggs  Pancakes Recipes  Swiss Cheese Fondue Recipe Camembert Parcels with Redcurrants  Spanish Omelet