I like to use this sauce to dress the choux pastry gnocchi here.
For 4 helpings of gnocchi or pasta
60 g (2 oz) Gorgonzola
30 g (1 oz) unsalted butter
6 fresh sage leaves
1 garlic clove, peeled and sliced
120 ml (4 fl oz) double cream
freshly ground black pepper
Cut the Gorgonzola into small pieces
Heat the butter, sage and garlic in a small saucepan. When the butter has just melted, add the cheese, the cream and a good grinding of pepper. Cook, stirring the whole time, until the cheese has melted. Simmer for 1 minute. Taste and check if salt is needed: owing to the saltiness of the cheese it probably will not be. Remove and discard the sage before using the sauce.