Peel potatoes and boil for 20 minutes until soft then drain and peel. While still warm pass through a potato ricer. Add the flour and knead the whole mixture well into a smooth dough.
Sprinkle work surface with flour. Roll part of the dough into a 2cm wide sausage. Cut the sausage into 2 cm long pieces.
Bring a large saucepan of salted water to the boil and add the gnocchi to the boiling water in batches. When the gnocchi floats to the surface wait 1-2 minutes and then pick them out with a slotted spoon. Bring water to the boil again and cook the next portion.
Melt the gorgonzola and butter together in a saucepan over a low heat. Pour in the cream and cook for about 3-4 minutes until the cream is thick. Season with salt pepper.
To serve place the gnocchi in a bowl then cover with the sauce. Sprinkle with some parmesan and serve immediately.