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Gnocchi with Gorgonzola Sauce serves 4 2 tablespoons butter 2 tablespoons flour 1-1/4 cups lowfat milk 1/4 cup dry white wine 1/8 teaspoon cayenne, or to taste 1/4 pound Gorgonzola or other creamy blue cheese 1/2 cup minced fresh flat-leaf parsley 1 pound gnocchi, cooked In medium saucepan, melt butter over medium-low heat, then add flour and stir constantly until it starts to smell toasty, about 2-3 minutes. Add milk, wine, & cayenne, bring barely to simmer, then reduce heat to low and cook at just under a simmer, stirring often, for 15 minutes. Stir in additional milk if necessary; what you want is a sauce that is rich and smooth, but still quite liquid, not gummy or pasty. Add cheese and stir until melted, about 5 minutes. Add parsley & gnocchi and stir for 1 minute. Serve in heated dishes, sprinkled with freshly ground black pepper.