Combine riced russet potatoes, butter and egg in a mixing bowl. Slowly, gently mix in 1 1/4 cups flour until dough forms. Shape into a ball, place onto a clean, lightly-floured surface (use about 1/4 cup). Cut the ball into equal quarters. Roll each dough ball into a long rope, about 3/4” in diameter. Cut ropes into 1/2” pieces. Roll each piece across the tines of a fork to create ridges.
For Gorgonzola Cream Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in cream, increase heat to medium-high. Simmer for 15 minutes, stirring occasionally. Do not boil over, mixture will thicken and reduce slightly. Remove from heat, stir in BeeMaid Honey, Gorgonzola, Parmesan, salt and pepper.
Bring a pot of water and salt to a boil. Add gnocchi to pot of boiling water. The gnocchi are done when they float to the top (about a minute). Gently stir gnocchi into warm Gorgonzola cream sauce. Serve immediately, top with Gorgonzola cheese crumbles and toasted walnuts.