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Cook gnocchi in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving ¼ cup liquid.
Melt butter in a large non-stick frying pan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant.
Stir in cream and gorgonzola. Bring to a gentle boil. Reduce heat to low. Simmer for 3 to 4 minutes or until sauce slightly thickens. Add parmesan, gnocchi and reserved cooking liquid. Season with salt and pepper. Toss to combine. Serve.