Preheat the oven to Gas Mark 5, 170°C, fan 150°C. Place the tomatoes on a baking sheet drizzled with half the oil and some seasoning. Roast for 10 minutes, then remove from the oven and set aside.
Cook the gnocchi and broccoli in salted boiling water. The gnocchi will be done when they float to the top of the water, about 2-3 minutes. Scoop out the gnocchi and broccoli with a slotted spoon and place in a medium baking dish.
In a small pan, warm the cream over a low heat. Add chunks of Gorgonzola and stir until it melts. Pour the mixture over the gnocchi then add the roast tomatoes. Mix the breadcrumbs with the Parmesan, some seasoning and the remaining olive oil. Scatter over the gnocchi.
Brown under a hot grill for 4-5 minutes, until golden.