Toast the pine nuts in a hot pan in melted butter until golden brown, stirring occasionally. Peel, core and dice the pear (approx. 1 cm pieces).
Spoon the pine nuts into a bowl (butter should remain in the pan). Pan the pear cubes in the hot butter for about 2 minutes. Add to the pine nuts together with the gnocchi.
Heat the cream in the pan, where the butter is now simmering with a little pear stock. Add the cranberries. Debark the Gorgonzola, roughly dice, add and let melt in it. Season to taste with salt and pepper.
Carefully mix the sauce with the gnocchi, diced pear and pine nuts, pour into a flat casserole or pie dish and bake in a hot oven at 150 ° C for about 25 minutes until golden brown.