For the pumpkin fritters with gorgonzola sauce, chop the gorgonzola and mix with whipped cream. Mix the milk with some potato starch and add. Bring to the boil until the cheese has completely melted.
Continue to simmer slowly until a creamy sauce is formed. Meanwhile, cook the pumpkin fritters in salted water until al dente. Strain and serve with the Gorgonzola sauce.
Sprinkle with coarsely chopped walnuts.