Fry the potato noodles over medium heat. When they start to turn brown, add the diced pumpkin. After about 2 minutes, reduce the heat, the potato noodles should now have a nice golden color, be browned in places, the pumpkin should still be firm to the bite but cooked. Deglaze with a dash of milk and add the diced Gorgonzola. Melt the cheese over low heat and season with salt and pepper.
Now add some of the rocket, after about a minute arrange the dish on a plate.
If desired, dress the remaining rocket with a little balsamic vinegar and olive oil and serve it next to the potato noodles. You can also omit the balsamic vinegar and oil and mix the rocket with the still warm potato noodles, so that the cheese sauce then functions as a salad sauce.
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