Boil the potatoes in salted water. Sift the flour. Peel the chilled potatoes and grate them finely on a grater. All this is mixed, with the addition of the egg and salt. Form thin rolls with a diameter of about 0.5″ (1.5 cm), which are then cut into small pieces.
Put them in boiling water and cook until they come up to the surface. Remove and drain. Heat the cream and add the sliced blue cheese. Boil, stirring until completely melted and until the sauce thickens.
Add the cooked and drained gnocchi and cook with the sauce for a few minutes. Serve sprinkled with chopped parsley or green onions.