Boil the full potatoes with the skin until you can easily pierce them all the way through (about 20-25 minutes, depending on the dimension of the potatoes), then wash them with cold water and remove the skin when they are still warm.
Mash the potatoes when they are still warm and make sure there are no chunks; add a pinch of salt and ¾ of the flour.
Mix well with your hands until you get a nice soft dough (but not sticky); if necessary add some more flour.
When the dough is ready, wrap it in plastic wrap and let it rest and cool down for about 10-15 minutes.
Cut the dough in 3 or 4 parts, take 1 part and cover the rest with plastic wrap so it doesn't dry. Dust the cutting board with flour and roll the dough with your palm to make a long thick cord about 2 cm of diameter, then cut chunks 2 cm long.
Roll each cube between your palms to make balls then press them on your palm to make a disc.
With a teaspoon, place a little amount of Gorgonzola in the center of the disc and close it on itself (make sure to cover the cheese well and close all the holes), roll it again between your palm to make the ball smooth and set it aside on a clean cloth.
Bring to boil a large pot of salted water the slowly drop the gnocchi in and cook until they float on the surface.
In a pan melt the butter and carefully add the drained gnocchi to sautée a little bit.
Serve with freshly grated Parmesan and black pepper on top.
Notes
If you are not a fan of Gorgonzola or blue cheese, feel free to replace them with other creamy cheeses like Brie, Taleggio, Camembert, etc.