I had a gorgonzola sauce once - and i think it was on potato gnocchi too. Must be a standard combination. It was really good, but only mildly gorgonzola-ey.
The addition of the cream to the cheese sauce tones down the sharpness of the gorgonzola. It is a really rich dish and sticks to your ribs. The secret is not overcooking the gnocchi as it can get heavy instead of the light, pillowy texture it needs. It was a truly memorable dinner but the dish was not on the menu the next time we visited and the chef declined to special make it for us. :o(