In a large pot of boiling salted water, cook gnocchi for 3-4 minutes or until gnocchi float to the surface. Drain well & return to hot pot. Cover and keep warm.
In a medium saucepan, whisk together milk and white sauce mix over medium high heat. Bring to a boil, stirring constantly. Reduce heat to low. Add Gorgonzola and garlic. Simmer for 2-3 minutes more or until sauce thickens, stirring occasionally. Remove from heat. Thin sauce with more milk if necessary.
Add shredded chicken to gnocchi. Pour sauce over gnocchi & chicken. Toss to combine. You can garnish with parsley and additional crumbled Gorgonzola cheese if desired.