If making gnocchi, place whole, unpeeled potatoes in a pot with cold water. Boil to tender, 25-30 minutes, then drain and cool. Peel potatoes and pass them through a ricer onto a work surface. Make a well in the center of the potatoes and into it add egg yolks and cheese. Season with salt, pepper and nutmeg then mix in egg and cheese; scatter flour over top of dough and incorporate. Roll into ropes 1-inch thick and cut into pillows 1-inch long. Round the ends of the gnocchi a bit with a pinch and score them with the tines of a fork to form uniform pieces. Arrange them on a parchment-lined baking sheet and reserve until ready to cook.
 
For the sauce, heat a medium saucepot over medium heat. Toast nuts then add butter and melt; add milk and heat through. Melt Gorgonzola into sauce and reduce heat to low.

For the chops, heat a cast-iron skillet over medium high heat, season chops with salt and pepper, add 1 turn of oil to the pan and cook chops 8 minutes turning occasionally and browning edge as well, remove to warm platter, cover and let rest while you boil the gnocchi. Melt butter in the skillet and foam; add sage and crisp, remove add garlic and swirl a minute or 2 then add vermouth. Spoon sauce over chops and top with sage.

Cook fresh gnocchi 2-3 minutes (or, if store-bought, according to package directions) in boiling salted water until they float up to the top; drain.

When gnocchi goes into cook add cream and parm to sauce, and season with salt and white pepper, to taste.  Toss drained gnocchi with sauce and top with celery leaves or parsley to garnish. Serve gnocchi alongside chops.