Heat the oven to 190°C/375°F/Gas 5. Cook the gnocchi according to pack instructions, remove from water using a slotted spoon and put aside, then using the same water blanch the broccoli and drain.
Combine half of the Gorgonzola, the cream and the wine in a small saucepan and whisk until smooth. Stir in the sage and season with black pepper, bring to the boil whilst continuing to whisk, then remove from the heat and add the gnocchi, broccoli and cherry tomatoes.
Tip into an ovenproof dish, sprinkle with the rest of the cheese and the breadcrumbs and bake for 15-20 minutes until golden and bubbling.
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