If you love the creamy, sharp and intense flavor of Italian Gorgonzola cheese and the soft, pillowy texture of homemade gnocchi, look no further than our delicious recipe for Gorgonzola gnocchi. We promise it is the creamiest Gorgonzola sauce, and the dish is absolutely heavenly with a sprinkling of walnuts and Parmesan cheese.
Make it a complete meal from start to finish with a creamy Gorgonzola gnocchi starter dish and a steak or chicken main dish with a side of baby spinach. You can even end with one of our favorite Italian desserts: tiramisu!
For more information about gnocchi pasta and more gnocchi recipes, read our article on how to make gnocchi.
What is Gorgonzola cheese?
Gorgonzola cheese has been made in the area near Milan, Italy since the eighth century, when it was hung in huge caves to ripen. Nobody knows when the Penicillin glaucum mold first began colonizing the cheese, but today it’s an integral part of Gorgonzola and the cheese would simply not be the same without it. There are many different variations of the cheese today, including with cow’s milk and sheep’s milk, and the cheese range from fresh, creamy and “sweet” to aged, crumbly and sharp.
While many cheese makers around the world have attempted to imitate the mold, nobody has managed to achieve the exact same balance that exists in the mold found in the ripening caves outside Milano.
Equipment you’ll need to make Gorgonzola gnocchi
This creamy Gorgonzola sauce is super easy to make and you won’t need much in the way of kitchen equipment to make the gnocchi either.
- potato ricer (optional) or sieve
- large pot
- baking sheet
- large bowl
- wooden spoon
- large saucepan
- slotted spoon or hand-help strainer
- gnocchi board (optional) or fork
This easy Gorgonzola gnocchi will take you about an hour and 15 minutes to make from start to finish. There are several steps you’ll need to follow, but the recipe is easy and oh-so delicious, so it is worth every minute!
What ingredients do I need to make potato gnocchi Gorgonzola?
The ingredients are simple for this creamy Gorgonzola dish and there are just a few of them! You can make things even easier by purchasing shelf-stable gnocchi pasta from the grocery store and making the creamy Gorgonzola sauce to go with it, so keep that in mind if you don’t have time to make your own gnocchi at home. Here is the complete list of items you’ll need for this yummy comfort food.
- Potatoes (2.2 pounds | 1 kg) – the star of the show, it is very important what type of potato you select to make your dumplings. The potatoes that work best for this recipe are yellow, off-white or red-skinned potatoes that are old, Russet and Yukon Gold are two you can try. Avoid new potatoes that are harvested while very young in the spring.
- Flour (2.4 cups | 300 g) – this recipe calls for all-purpose flour, be sure to use the minimum necessary as too much flour makes the gnocchi hard.
- Egg (1 medium) – you will need to lightly beat the egg before combining it with the mixture. Be sure to use farm-fresh eggs for this!
- Gorgonzola cheese (2.21 cups | 250 g) – this is a truly unique special veined blue cheese from Italy traditionally made from cow’s milk. There are several different varieties, from sweet and mild to sharp and salty and they can be both smooth and soft or hard and crumbly. Try different types to find your favorite.
Be aware that true Gorgonzola is only made in a small region in Northern Italy, but there are many imitation Gorgonzola blue cheeses made around the world. You can check the nutrition information where they print ingredients on the back of the package to make sure what type of milk has been used, either cow or sheep, as well as any additives used. - Butter (2.14 tbsp | 30 g) – we love the creaminess of butter, but you can substitute with extra virgin olive oil if you prefer.
- Heavy cream (3 tbsp) – it’s absolutely essential that your cream is fresh and purchased within 24 hours of using it. This is a huge part of the taste of this dish, so you want it to be as creamy and fresh as possible. You can use double cream or single cream, depending on your preference, but you might need to simmer a little longer if the cream is too runny.
- Black pepper – you will need freshly ground black pepper to add to your Gorgonzola cream sauce. Ground black pepper is also fine to use, it just doesn’t add as much flavor to the Gorgonzola sauce.
- Walnuts (0.56 cup | 65 g) – purchase shelled walnuts or remove the shells and then chop or crush until you have a coarse walnut mixture to sprinkle on top of your gnocchi Gorgonzola. You can try lightly toasting the walnuts to bring the flavor out even more.
- Salt (pinch + for cooking) – you will need both coarse and fine for this recipe.
- Parmesan cheese (optional) – grated Parmigiano or Parmesan cheeses are a great addition to sprinkle on top.
How to make gnocchi with Gorgonzola cheese sauce step by step
Follow these simple instructions to make delicious, creamy Gorgonzola gnocchi from scratch.
Preheat the oven to 350 F | 180 C.
Clean the potatoes, leaving the peel on. Put them in a large pot of water and bring to a boil (photo 1).
Once the water is boiling, let them cook for approximately 20 minutes until tender and a fork can be inserted. Drain, peel, and cut into quarters.
Place the potatoes on a baking sheet (photo 2) and put it in the oven to dry for about 5 minutes. Then let them cool for 10 minutes.
Pass each quarter through a potato ricer into a bowl or you can try pushing them through a coarse sieve set over a large bowl (photo 3), which can work just as well or better.
Add the flour, egg (slightly beaten), and a pinch of fine salt to the bowl with the potatoes (photo 4) and stir for a few minutes. Don’t over-stir the mixture. When well blended, cover with a clean tea towel.
Take an eighth of the potato mixture and, on a lightly floured surface, roll into a long thin rope about the width of your thumb (photo 5).
Cut the potato dough rope into pieces of about 1 in | 2 cm long (photo 6). Repeat until all the gnocchi dough has been used.
If you have gnocchi board, you can use it to make ridges. To do so, use your thumb (or forefinger and middle finger together), press and roll each gnocchi gently downward to form the ridges (photo 7). Do not push too hard or the gnocchi will be misshapen.
If you don’t have a gnocchi board, you can use a lightly floured fork to make the ridges. Dip a fork in flour and using the back of the tines, slowly roll the gnocchi down the back of the fork tines by applying gentle pressure with your thumb (photo 8). Although you can leave them smooth, we recommend making the ridges on the little dumplings because the sauce clings much better to them.
Place the prepared gnocchi on well-floured trays as you work and let them air dry for at least 20 minutes.
Put a pot of water on to boil.
In a large saucepan, melt the Gorgonzola and butter over medium heat, stirring constantly with a wooden spoon (photo 9).
When completely melted add the cream and simmer for 1 minute until it is slightly thickened, stirring frequently.
Drop the gnocchi carefully into the boiling water.
Let cook over medium-high heat for 2-3 minutes until they rise to the surface. Wait for about 25 seconds after they come to the surface before removing.
Gently scoop the boiled gnocchi out with a slotted spoon or hand-held strainer and put them directly into your creamy sauce and fold gently until completely covered (photo 10).
Sprinkle with crushed walnuts and serve immediately. You can also add a dusting of grated Parmesan cheese if desired.
Variations of Gorgonzola gnocchi
- A different blue. If you don’t want to use Gorgonzola cheese for this creamy sauce, you can easily substitute it with another blue cheese. Consider using the same amount of Roquefort, Bleu d’Auvergne, Danish Blue or Stilton, they will all provide that blue cheese taste you are craving.
- Skip the blue cheese. If you are not a fan of blue cheese sauces you can certainly skip it and substitute another, milder cheese instead. Use the same amount of your favorite cheese, such as cheddar, provolone or Parmigiano Reggiano, and shred or grate it before stirring it in, making sure it melts completely and mixes well with the other ingredients.
- Gnocchi with Gorgonzola cheese, bacon and spinach. This is one of the more popular gnocchi recipes in the US. Start by frying several strips of bacon until crispy and then crumble it and set aside. Then cook 100 grams of fresh baby spinach with a clove of garlic until the spinach wilts. Remove and throw away the garlic. Prepare the Gorgonzola cheese sauce as directed and after adding the gnocchi add the baby spinach as well and stir. Instead of topping with walnuts, top with crumbled bacon and serve hot.
Other gnocchi recipes to try out:
- Homemade Potato Gnocchi
- Pan-Fried Gnocchi with Butter & Basil Sauce
- Gnocchi alla Romana
- Gnocchi alla Sorrentina Recipe
- Malloreddus Pasta with Pork Shoulder Sauce (Sardinian Gnocchi with Meat Ragu)
Where can I buy potato gnocchi pasta?
If you want to cut down on your prep time, you can purchase packages of ready-to-use potato gnocchi pasta at most grocery stores. They are great to use in this gnocchi Gorgonzola recipe or with other gnocchi recipes. These potato pasta dumplings are super simple to cook, although you should follow the package instructions, most likely you just need to add the potato gnocchi to boiling water and cook for 2-3 minutes before removing with a slotted spoon and then toss directly with your homemade sauce.
Be sure to read the back of the package where they print ingredients that are included in the pasta as well as the nutrition information and cooking time.
What other food should I serve with Gorgonzola gnocchi?
You can serve Gorgonzola gnocchi as a starter and then follow that with cooked fresh baby spinach with garlic as a side dish alongside chicken or steak. Buon appetito!
FAQs
How do I store leftover gnocchi with Gorgonzola cheese?
You can store your leftover gnocchi with Gorgonzola cream sauce in an airtight container in the fridge for 2 to 3 days. To reheat, simply place in a non-stick pan with a little hot water and heat over low flame with the cover on, stirring only occasionally, until they are warmed through. Alternatively, you can spread the gnocchi in the bottom of an oven-safe pan and sprinkle with a little water and grated Parmesan cheese and cook in an oven preheated to 180° C for 20 minutes, or until the cheese melts.
Can I freeze homemade gnocchi?
Yes, you can freeze any leftover uncooked gnocchi for up to 3 months. It should be frozen on a flat baking sheet or tray and then, once frozen, transferred to a freezer-safe bag. To use, put the frozen gnocchi directly into hot water for 3-4 minutes or until they float to the surface and then use the cooked gnocchi as directed with your preferred sauce.
Gorgonzola Gnocchi Sauce Recipe
Equipment
-
1 potato ricer (optional) or sieve
-
1 Large pot
-
1 Baking sheet
-
1 Large bowl
-
1 Wooden spoon
-
1 large saucepan
-
1 slotted spoon or hand-help strainer
-
1 gnocchi board (optional) or fork
Ingredients
- 1 kg potatoes
- 300 g all-purpose flour
- 1 egg lightly beaten
- 250 g Gorgonzola cheese
- 30 g butter
- 3 tbsp heavy cream
- Black pepper ground to taste
- 65 g walnuts crushed
- salt as needed
- Parmesan cheese as desired optional, grated
Instructions
-
Preheat the oven to 350 F | 180 C.
-
Clean the potatoes leaving the peel on. Put the potatoes in a pot of salted water and bring to a boil.
-
Once the water is boiling, leave the potatoes for approximately 20 minutes until tender enough to insert a fork. Drain, peel and cut into quarters.
-
Place on a baking sheet and put it in the oven to dry for about 5 minutes. Then let them cool for 10 minutes.
-
Pass the potatoes through a potato ricer into a bowl or you can try pushing them through a coarse sieve set over a large bowl, which can work just as well or better.
-
Add the flour, egg (slightly beaten) and a pinch of fine salt to the bowl with the potatoes and stir for a few minutes. Don’t over stir the mixture. When well blended, cover the dough with a clean tea towel.
-
Take an eighth of the potato dough and, on a lightly floured surface, roll into a long thin rope about the width of your thumb.
-
Cut the rope into pieces of about 2 cm long. Repeat until all the gnocchi dough has been used.
-
If you have gnocchi board, you can use it to make ridged gnocchi. To do so, use your thumb (or forefinger and middle finger together), press and roll each gnocchi gently downward to form the ridges. Do not push too hard or the gnocchi will be misshapen.
-
If you don’t have a gnocchi board, you can use a lightly floured fork to make the ridges. Dip a fork in flour and using the back of the tines, slowly roll the gnocchi down the back of the fork tines by applying gently pressure with your thumb. Although you can leave them smooth, we recommend making the ridges on the little dumplings because the sauce clings much better to them.
-
Place the prepared gnocchi on well-floured trays as you work and let the gnocchi air dry for at least 20 minutes.
-
Put a pot of salted water on the stove and bring to a boil.
-
In a large saucepan, melt the Gorgonzola and butter over medium heat, stirring constantly with a wooden spoon.
-
When completely melted add the heavy cream and a pinch of salt and a dash of ground pepper and simmer for 1 minute until it is slightly thickened, stirring frequently.
-
Drop the gnocchi carefully into the boiling water.
-
Let cook for 2-3 minutes until they rise to the surface. Wait for about 25 seconds after they come to the surface before removing.
-
Gently scoop the boiled gnocchi out with a slotted spoon or hand-held strainer and put them directly into your cream sauce and fold gently until completely covered with sauce.
-
Sprinkle with crushed walnuts and grated Parmesan cheese (optional) and serve immediately.
