Gnocchi with Gorgonzola Sauce

This recipe was brought to my attention by a follower and friend.  I must have done something wrong as it was so salty I could not eat it.  Jim liked it. 

Ingredients:

Potato gnocchi

Salt to taste

½ C chicken stock

½ C heavy cream

4 T unsalted butter

Freshly ground black pepper

4 oz Gorgonzola

1 C Parmigiano-Reggiano, freshly grated

Optional:

Pancetta (just realized Prosiutto, could be the problem)

peas

Directions:

1. Bring 6 qts. of salted water to a boil in an 8-qt. pot over high heat. 

2. Bring the stock, cream and butter to a boil in a large skillet over medium heat.  Season lightly with salt (did not use) and pepper and boil until the sauce is lightly reduced, about 3 minutes.  Remove from the heat and stir in the gorgonzola until dissolved. 

3. If using pancetta, roast at 425 for 5-8 minutes. 

4. Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon.  Cook just until they rise to the surface and roll over, 2-3 minutes. 

5. As they finish, using a wire basket skimmer add them to the sauce.  Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. 

6. Remove the pan from the heat and stir in the grated Parmigiano. 

7. Serve immediately

Jim served a Viansa Primitivo, 2010.  It was too young and had to be aerated.  I think you could lay it down for years.  I am going to try this recipe again, but with pancetta and not the Prosiutto.  I will not add it to the sauce though before I figure out if this is the problem.  I am definitely adding peas the next time.