First, melt 100g sweet and 100 g spicy Gorgonzola in a non-stick skillet, along with a glass of milk cream and a ladle of vegetable broth. In the meantime, boil the egg pasta lasagnette. Once ready, coat the lasagnette with the Gorgonzola sauce. Add the potatoes and the celery previously scalded. Dish out interspersing the lasagnette with the Gorgonzola sauce. Sprinkle with grounded walnuts and garnish with celery leafs.