Enjoy creamy and rich gnocchi with gorgonzola sauce - a well-known Italian favorite that's incredibly easy and quick to prepare. Plus, they're ready in minutes! Start cooking the gnocchi and prepare the creamy sauce at the same time.
The gnocchi with gorgonzola sauce are rich, comforting, and flavorful. It's a simple, satisfying, and downright delicious meal! It's hard to find a more comforting and satisfying pasta sauce than the creamy gorgonzola gnocchi.
Perfect for a hectic weeknight, this gnocchi with gorgonzola sauce dish only requires a few ingredients and minimal cooking skills. As long as you're using ready-made pasta, you'll have a speedy recipe on your hands. While making homemade potato gnocchi isn't difficult, it takes longer, so stick to the pre-made ones for a quicker meal.
🥔What are gnocchi?
They are Italian pasta made of cooked mashed potatoes, flour, and eggs. Some are made with ricotta as well. You could add spinach or other ingredients or make them with cooked pumpkin. There are many varieties out there, and I loved all those I’ve tried.
In Italy, they are usually served as a first course, but as it is not typical for me to serve more than one course on a regular day, gnocchi gorgonzola is always served as a main dish.
You can serve the potato dumplings not only with this delicious Gorgonzola sauce but also with melted butter and sage, basil mint pesto (the link opens in a new tab) or any other kind, marinara tomato sauce, vegetables, Bolognese, Neapolitan sauce, and so on.
- Be sure to choose a high-quality brand of gnocchi that you genuinely enjoy. I typically opt for products from the refrigerator section of the grocery stores since they're fresh, and many brands I've tried are delicious.
- I made the mistake of using shelf-stable gnocchi once, which are usually shelved alongside dried pasta in the store. It was a lesson learned! They turned out unpleasantly crumbly, even after cooking, and lacked the delicious flavor of fresh gnocchi. From then on, I stick to the refrigerated ones for a much better experience.
- Try more gnocchi recipes: Pan-Fried Gnocchi, Creamy Baked Gnocchi, Air Fryer Gnocchi, or Pesto Gnocchi.
- I typically use the dolce variety of this Italian blue cheese, which is sweet and young. It's my top choice for making gnocchi al gorgonzola because of its mild taste and how beautifully it melts, coating the dumplings.
- However, I've also used gorgonzola piccante for this delicious sauce. It's a bit easier to find than the mild type, and while it's more mature, pungent, and firmer—sometimes crumbly—it still works well. You can simply crumble it into the saucepan. Just be aware that the sauce will have a more pronounced flavor compared to using dolce.
Parmesan cheese: It adds extra flavor. Use freshly grated cheese from a wedge. You can replace it with Pecorino romano cheese.
Other ingredients: Heavy cream, full-fat cow's milk, a little dry white wine, nutmeg, fine sea salt, and ground black pepper.
See the recipe card for detailed instructions and full information on ingredients and quantities.
- Nuts: Pine nuts, chopped walnuts, or almonds on top of the finished dish. It’s best to roast the nuts before adding them to the dish.
- Chopped arugula, radicchio, or sun-dried tomatoes from a jar.
- Fresh herbs like parsley, thyme, or chives.
- Caramelized onions: Cook thinly sliced onions until caramelized and add them to the sauce for sweetness and flavor depth.
- Spinach or kale: Stir in some fresh baby spinach or kale leaves for added nutrients and a pop of green color. Try the Spinach Gnocchi; it’s such a fantastic dish.
- Crumbled bacon or pancetta: Cooked and crumbled.
- Extra protein: Sauteed mushrooms, cooked chicken, or shrimp.
👩🏻🍳How to make Gnocchi al Gorgonzola?
Prepare the Gorgonzola cream sauce while the pasta water needs to come to a boil.
Step #1: Cook the gnocchi in boiling water. As they are pre-cooked, they will only need 2-3 minutes (check package instructions).
Step #2: Remove the rind from the Gorgonzola and cut the cheese into cubes.
Step #5: Grate the Parmesan.
Step #4: Place the cheese into a small saucepan. Add cream, milk, white wine, and a little salt.
Step #5: Heat slowly on low heat for just a few minutes until the cheese melts. Adjust the taste with salt, pepper, and a pinch of nutmeg.
Step #6: Return the boiled gnocchi to the empty pot. Pour the creamy blue cheese sauce on top and mix to coat. Serve immediately with a few fresh basil leaves on top.
Remove the gorgonzola rind: If the cheese has a rind, remove it. The rind may not fully melt and can affect the sauce's texture.
Serve immediately: Gnocchi with creamy gorgonzola sauce is best served immediately after tossing the sauce with the cooked gnocchi to prevent the pasta from becoming soggy.
Pair with wine: Enjoy gnocchi with gorgonzola sauce with a glass of Italian white wine like Pinot Grigio or a light-bodied red wine like Barbera for a perfect flavor combination.
Of course. Use the same amount of fresh pasta shapes or cook 1 lb (450 g) of dry pasta.
Yes, you can make the cheese sauce one day ahead. Reheat gently on the stove, adding a milk or cream splash to loosen the sauce and re-instate the creamy texture. Only cook the gnocchi before serving.
Gorgonzola cream gnocchi are best served immediately, but you can store leftovers in an airtight container for 2-3 days in the fridge.
Reheat in the microwave or on the stove before serving. Place them in a smaller pan, add a splash of milk, and reheat gently on slow heat, stirring often.
🍴What to serve with this dish?
Check out this post: What to Serve with Gnocchi?
A simple salad with a fresh-tasting vinaigrette dressing.
You can make a side of sauteed radicchio or sauteed or oven-roasted asparagus. Simple green beans or pan-fried mushrooms are great as well.
If you want to serve a light dessert after the gnocchi, try some roasted pears; pears are always great when combined with Gorgonzola.
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
Gnocchi with Gorgonzola Sauce
- Large pot
- Small saucepan
- 2.5 lbs gnocchi pre-cooked, 1.2 kg, Note 1
- 7 oz Gorgonzola 200 g, Note 2
- 2 ½ tablespoons Parmesan freshly grated
- ⅓ cup heavy cream 65 ml
- ⅓ cup whole milk 65 ml
- 2 tablespoons dry white wine optional, Note 3
- a few grindings of nutmeg to taste
- fine sea salt and black pepper
- Boil water: Set a large pot of water to cook. In the meantime, prepare the sauce.
- Cheese: Remove the rind of the Gorgonzola and cut it into small cubes. Grate the Parmesan.7 oz Gorgonzola / 200 g + 2 ½ tablespoons Parmesan
- Make sauce: Place both types of cheese into a small saucepan. Add cream, milk, and wine. Heat gently on low heat to melt the cheese; stir often. Adjust the taste with nutmeg, salt, and pepper.⅓ cup heavy cream / 65 ml + ⅓ cup whole milk / 65 ml + 2 tablespoons dry white wine + a few grindings of nutmeg + fine sea salt and black pepper
- Cook the gnocchi in salted water according to the packet’s instructions; those I usually use need only 2-3 minutes. Drain well and return to the empty pot.2.5 lbs gnocchi / 1.2 kg
- Combine gnocchi gorgonzola: Pour the sauce over the pasta and stir gently to coat. Serve immediately topped with fresh basil leaves if desired.
- Gnocchi: They can be found in the refrigerator section of the supermarket. I don’t recommend using dried gnocchi; I don’t like their taste and texture. Homemade gnocchi are amazing, but making them takes time.
- Gorgonzola: I prefer Gorgonzola dolce; it is milder and creamier. However, picante also works; the sauce will have a stronger flavor.
- Wine: It's optional, only if you happen to have an open bottle.