3. Strain ricotta of excess water and transfer to a large mixing bowl. 4. In a small skillet, bring honey to a boil then reduce heat and cook for 1 more minute. 5. Fluff ricotta with a fork and add honey. Mix in Parmesan cheese and then flour. 6. Let dough sit for 5 minutes, prepare floured work surface and roll heaping scoops of dough into 1/2 inch tubes, then cut into 1 inch pieces. 7. Cook gnocchi in medium pot of simmering water until it floats to the top, about 2 minutes. 8. Sauté cooked gnocchi in 1 tablespoon of butter until browned on each side, toss with Gorgonzola sauce and serve.