For Gorgonzola Cream Sauce, bring the heavy cream to a simmer over medium heat and keep simmering until the cream is reduced in volume by about a third. Add the cheese in pieces. Stir until all the cheese melts and the sauce becomes smooth.
In the meantime, bring a large pot of salted water to a boil. Cook the Gnocchi according to package instructions and drain (gnocchi will be done when they float to the surface of the water). Serve Gnocchi with gorgonzola cream sauce and sprinkle with pepper and walnuts.