First, prepare your gnocchi and put them in the refrigerator. Then put on a saucepan with salted water and let it boil. Heat a frying pan on very low heat. Add butter, gorgonzola, whipping cream and a bit of pepper to the frying pan and mix the ingredients with the back of a wooden spoon until the butter and cheese have melted and you’ve got a nice creamy sauce – the back of the spoon is the easiest way to mash up any lumps. Cook the gnocchi in the boiling water until they rise to the surface. Drain them carefully – really carefully, because the cooked dumplings are very delicate – and mix them into the Gorgonzola sauce. Sprinkle with marjoram and bring to the table with Parmesan cheese, to rub on top.