Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14-inch saute pan, mash together Gorgonzola and butter until smooth. Add grappa and simmer 4 minutes. Place gnocchi in water and cook at low boil until they float. Drain well and toss into pan. Toss over medium heat, add Asiago and chives, pour into warmed bowl and serve. Yield: 4 servings Recipe by: Molto Mario MB1D20 Posted to MC-Recipe Digest V1 #611 by Sue on May 13, 1997