In the meantime, put the cream in a small saucepan and heat it, slowly stirring in the Gorgonzola. Grate the parmesan and add half to the cream sauce. Season the gorgonzola sauce with salt and pepper.
Toast the pine nuts in a small pan. Wash the rocket and shake dry. Wash and halve the tomatoes.
Drain the pasta, add the sauce to the pasta and mix everything well. Place the pasta on deep plates and sprinkle with parmesan, rocket, halved cherry tomatoes and pine nuts.