Pour the milk in a pan and allow to boil. Add the gorgonzola and let it melt in the warm milk. Finally, pour the heavy cream, stir and sieve.
In another non-stick pan roast the sliced almonds on a low heat and add butter, sage and honey.
Pour water in a large pan and let boil, then pour the gnocchi and allow them to cook 1 to 2 minutes. Dry them and stir them in the pan with the almonds. If needed, add some cooking water.
Pour the gorgonzola fondue at the bottom of a dish and lay the gnocchi on top. Garnish with sage and almonds.
