I don't have a specific recipe but Gnocchi with a Gorgonzola sauce is an amazing first course. I use Lydia's recipe for the Gnocchi and my Gorgonzola sauce is really just an Alfredo with Gorgonzola instead of Parm.

You could use a ricotta based gnocchi if you wanted it a little lighter...

Here is a link that might be useful: Lydia's Gnocchi

PENNE WITH TOMATO, CREAM & 5 CHEESES (serves 6)
2 cups heavy whipping cream
1 cup chopped drained canned tomatoes
10 oz can heavy tomato puree
1/2 cup freshly grated Romano cheese
1/2 cup (2 oz) coarsely shredded Fontina cheese
4 tsp crumbled Gorgonzola
2 TBL Ricotta
6 oz pkg Mozzarella, cut into slices
6 fresh basil leaves, chopped or 1 TBL dried
1 lb uncooked bow-tie pasta
5 qts water
Salt to taste
4 TBL butter, chopped

Combine the cream, tomatoes, tomato puree, Romano, Fontina, Gorgonzola, ricotta, Mozzarella & basil in a large bowl & mix well. Cook the pasta in the salted water for 11 minutes; drain. Toss w/the cheese mixture. Pour into a large baking dish (or you could put in individual ramekins) & dot with the butter. Bake in a preheated 450° oven for 7-15 minutes or until bubbly.~~Peeling the Wild ONion