When I was in Florence Italy I remember having a wonderful dish created with Ricotta Cheese Gnocchi and a light Gorgonzola Cream Sauce.
The Gnocchi were like little pillows of air, light not heavy like some of the Gnocchi bombs I have had in the past! Here is a recipe for the Gnocchi itself.
For the sauce I would add some heavy cream to a saute pan about 1 1/2 cups, sea salt and fresh ground white pepper, a sprig of fresh basil and 1/4 cup crumbled Gorgonzola cheese with a little Parmesan. Toss your Gnocchi in the sauce and add a fleck or two of cold butter and reduce. This is sort of like a modified Alfredo sauce.