In a medium heavy-bottomed saucepan, heat the water, butter, and salt. Do not boil the mixture.

Once the butter melts, stir in the flour. Stir quickly until the mixture binds together. Continue to stir for another minute, while the pot sits on the heat.

Transfer the mixture to a bowl and let the mixture cool slightly. Stir in 2 eggs, one at a time. Ensure that the first egg is fully combined into the mixture before adding the second egg. Add the minced sage and crumbled Gorgonzola. Stir to combine.

Preheat the oven to 400 degrees F.

Line a baking sheet with parchment paper. You can either spoon or pipe the dough onto the parchment paper. If you decide to pipe it, use a 1/2-inch plain tip or just use a coupler. Each gougère should be 1 to 2 inches in diameter, and they should be spaced 1 1/2 inches apart.

Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the gougères are golden brown and crisp on the outside. Pierce each gougère with a small, sharp knife to release the steam, which will stop them from becoming soft. Serve immediately. If the gougères lose their crispness while sitting, reheat them in a 375 degree F oven for 3 minutes.

Makes 15-18 large or 35-40 small gougères.