Gnocchi with Blue Cheese Sauce

Bring a pan of salted water to the boil on a medium-high heat and cook the gnocchi for 3-4 minutes until tender, adding the peas for the final minute of cooking. Reserve a cup of gnocchi cooking water before you drain the gnocchi into a colander.
500 g Gnocchi, 100 g Frozen Peas
In a saucepan place the creme fraiche, blue cheese, and grated Parmesan and heat gently until the cheese melts. Stir often with a wooden spoon.
150 ml Creme Fraiche, 4 tablespoon Parmesan, 150 g Blue Cheese
Add as much reserved gnocchi cooking water as needed in order to create a silky smooth sauce.
Stir the cooked gnocchi and peas through the blue cheese sauce and serve with chopped Parsley. Season with salt and pepper.
1 tablespoon Parsley, ¼ teaspoon Salt, ¼ teaspoon Pepper