Step 1

Preheat oven to 200C/180C fan forced. Heat the butter in a large frying pan over medium heat until foaming. Increase heat to medium-high. Add the mushroom and garlic and cook, stirring, for 3-5 minutes or until just soft. Season with salt. Stir in the pepper. Transfer the mushroom mixture to a 2.25L (9 cup) ovenproof dish.

Step 2

Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions or until just tender. Drain.

Step 3

Stir the gnocchi into the mushroom mixture. Sprinkle with the combined fontina and gorgonzola.

Step 4

Heat the cream in a small saucepan over medium-high heat until just boiling. Pour over the gnocchi mixture. Bake for 15-20 minutes or until golden and bubbling. Top with fried sage leaves.