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Pumpkin Gnocchi in a Creamy Gorgonzola Sauce
- 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)
- 4 leaves sage (julienned)
Directions:View on Closet Cooking
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