Pumpkin Gnocchi in a Creamy Gorgonzola Sauce

The sweet pumpkin gnocchi was so good all covered in the creamy and
tangy gorgonzola sauce which just clung to and all of it's ridges. I really enjoyed the soft and yet slightly chewy texture of the gnocchi and I am already looking forward to the leftovers tomorrow!

ingredients

• 1 tablespoon butter
• 1/2 cup milk
• 1/4 cup cream
• 4 ounces gorgonzola or other blue cheese (crumbled)
• 2 leaves sage (chopped)
• 1 pinch nutmeg (optional)
• salt and pepper to taste
• 1/2 batch (about 1 pound) pumpkin gnocchi (cooked)
• 4 leaves sage (julienned)

directions

1. Heat the butter, milk, cream, gorgonzola, sage, nutmeg, salt and pepper in a medium saucepan until the gorgonzola has melted and the sauce is smooth.
2. Toss the gnocchi in the sauce and serve garnished with sage.

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