Put the gorgonzola into a non-stick pan and melt over low heat. Pour into the milk and the sage, stirring continuously.

When the cheese has melted turn off the heat and set aside.

Bring a large pan with salted water to a boil.

Lower one portion of gnocchi at a time into the water and cook until they rise to the surface.

Remove with a slotted spoon and toss with your sauce.

Serve immediately, sprinkled with the Parmesan cheese, if you want.