1.Place wine in large saucepan; boil,uncovered, until wine reduces by half. Reduce heat, add mascarpone; stir until mixture is smooth. Add mozzarella, parmesan and milk; cook, stirring, until cheeses melt and sauce is smooth.
2.Meanwhile, cook gnocchi in large saucepan of boiling water until gnocchi rise to the surface and are tender; drain.
3.Add gnocchi and gorgonzola to sauce; season to taste, toss gently to coat. Serve sprinkled with parsley.
This dish could also be served as a starter. If you do, try not to follow it with a main course that’s equally rich. Grilled plain chops or poached fish fillets are perfect possibilities.Note