Pumpkin Gnocchi in a Creamy Gorgonzola Sauce from Closet Cooking
(makes 4 servings)

1 tablespoon butter
1/2 cup milk
1/4 cup cream
4 ounces gorgonzola (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)

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.