De-shell the prawns, leaving the tail intact. Use the tip of a sharp knife to remove the black spine.
Cook the potatoes (skin on and whole) in boiling salted water. Once cooked, peel and puree the potatoes.
Add the egg, 3/4 of the flour, salt and pepper to the potatoes and mix well. Form small gnocchi balls about 2cm wide and then roll through the rest of the flour to dust. Cook in boiling salted water for 2 minutes (until the gnocchi rises to the surface).
Melt the gorgonzola in a large saucepan. Add the cream and season. Drain the gnocchi and stir through the gorgonzola sauce.
Heat a frying pan to hot and add a little olive oil. Cook the prawns for about 2 minutes, making sure to turn and cook on both sides.
Serve the gnocchi in deep plates or soup bowls and top with the prawns. Serve immediately.
«Add some parmesan shavings to this dish to add a bit more height to the dish. A quick way of forming the individual gnocchi: place the seasoned potato puree in a piping bag. Pipe individual gnocchi straight into a pan of simmering water (cuttting each one from the piping bag with a pair of scissors).»