Gorgonzola Gnocchi

(As requested by a reader)
I served this last night and it came out like a cross between grown-up mac&cheese and I don’t know what. But it was honestly very, very good (if I do say so…) If you don’t dig the pungency of Gorgonzola, Gruyere or Swiss would work too. Even an extra-sharp white cheddar would be good. Here’s what I did…

-Boil 1 pckg of pre-made gnocchi in water (with a handful of salt and some olive oil added to the
water to prevent clumping) until they all float to the top. drain in colander
-in same pot on med low heat, add 1 TB butter & 2 TB flour and whisk until pasty
-add splashes of milk and chicken stock while whisking until it looks like enough liquid to cover
gnocchi (the stock is used to lighten the dish)
-add ~2 ounces of cream cheese (I use reduced fat) and about the same amount of gorgonzola
(or bleu) cheese, allow to melt into sauce
-season (to taste) with a little salt, white pepper, a pinch of sugar, a dash of dried mustard
(a squirt of prepared mustard could work too), a sprinkling of dried sage, and a few gratings of fresh nutmeg (or pinch of
dried)
(**tip-taste as you go to prevent over seasoning. you can always add more but can never take
away)
-toss cooked gnocchi in sauce until all is coated