Gnocchi with Gorgonzola Sauce

I made the sauce first, then put the first bag of gnocchetti (mini-gnocchi) in the boiling water, done in about 2 minutes and plopped into the sauce, then put some Swiss Chard in the water for about 30-45 seconds, fished it out and into the sauce, and then finished up the 2nd bag of gnochetti and about 3 minutes later dinner was on the table. The sauce was so simple and so good and the entire meal (served with a side salad of arugula with a lemon vinaigrette, and slices of ciabatta slathered with butter -- although I wish I had taken the time to toast the ciabatta) came together in a matter of minutes. It's a perfect cold weather meal. And those gnocchetti are worth seeking out -- pillow light and fluffy.