Rich gnocchi al gorgonzola, a famous Italian dish, super easy and fast to make. A creamier, more comforting pasta sauce is hard to find. Ready in about 15 minutes!
Gnocchi al Gorgonzola recipe
These gnocchi gorgonzola are rich, comforting and so full of flavor. Not to mention that they can be made in minutes. Set the water to cook the gnocchi and make the sauce in the meantime. Mix everything together and serve. Simple, filling and utterly delicious!
A great dish to cook on a busy weeknight, a dish that requires just a few ingredients, no particular cooking skills, and truly little time. Provided you are using ready-made gnocchi. Fresh ones are not difficult to make, but then you will not have a fast recipe anymore, making them from scratch does take its time.
And if you are looking for more fast pasta ideas, try the Fried Spaghetti, the American Chop Suey or the Salmon Crème Fraiche Pasta, they are all super quick to make and so delicious! And if you are looking for an even faster dish, try the Simple Fried Gnocchi Recipe.
What are gnocchi?
Italian pasta made of cooked mashed potatoes, flour, and eggs. Some are made with ricotta as well. You could also 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. One of my favorite kinds is semolina gnocchi, firmer and cut into larger round shapes, then baked in the oven and served with butter or a hearty marinara sauce.
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 is always served as a main dish. They are also almost always served with a rich sauce, so I don’t feel the need to eat more than one course anyway.
You can serve the dumplings not only with this blue cheese sauce but also with melted butter and sage, pesto, marinara, vegetables, Bolognese sauce, and so on.
What is Gorgonzola?
Italian blue cheese you will recognize it by its blue vining. Its origins can be found in Northern Italy, in Piedmont, and Lombardy, but nowadays it is produced all over the world. It is usually sold in long thin wedges.
It’s made from full-fat cow’s milk and Penicillium glaucum mold. It must age for 3 to 4 months, the longer it ages, the firmer the consistency and stronger the taste.
There are two types of Gorgonzola: dolce (sweet) and picante (piquant). The first sort is younger, milder, and creamier, while the second is firm, crumblier, and more pungent. I prefer the dolce kind for making this sauce and use picante for appetizers or cheese platters where I also add figs, pears, walnuts, and crackers.
What do you need?
- Make sure you use a good brand, something you really like. I always use the products found in the refrigerator section of the supermarket, they are fresh and most of the brands I’ve tried are delicious.
- I once used dried ones, which are stored together with the dried pasta in the store. Never again! There was really a lot of difference. They were unpleasantly crumbly, even after cooking, and didn’t taste particularly good.
Can I use regular pasta instead of gnocchi?
- Of course. The sauce is enough for a packet of pasta (any shape), weighing about 450 – 500 g/ 1 – 1.1 lbs.
- Preferably dolce (sweet, young), but picante works as well.
- Dolce is always my first choice when making gnocchi al gorgonzola recipe. The kids prefer the milder taste and I just love the way it melts and coats the dumplings.
- However, I’ve cooked this recipe using Picante as well, the main reason for it is that it’s easier to find than dolce. This type of cheese is matured, more pungent, and firmer, rather crumbly. It works as well; you can crumble it into the saucepan needed for the sauce. The sauce will have a more pronounced flavor.
- It adds extra flavor. Use freshly grated cheese from a wedge.
Other ingredients: heavy cream, milk, a little dry white wine, nutmeg, salt and pepper.
How to make Gnocchi al Gorgonzola recipe?
- Set a large pot of water on the hob. During the time it needs to come to a boil, prepare the sauce.
- Remove the rind from the cheese and cut it into small cubes. Place them in a small saucepan.
- Add grated Parmesan, cream, milk, white wine, and a little salt.
- Heat slowly on low heat for just a few minutes until the blue cheese is completely melted. Adjust the taste with salt, pepper, and grated nutmeg.
- Once the water for the pasta pot is boiling, add some salt. Carefully add the pasta and cook according to the packet’s instructions. As they are pre-cooked, they will not need long. Those I usually buy only need 2-3 minutes. Drain well.
- Return the dumplings to the empty pot. Pour the gorgonzola sauce on top and mix to coat. Serve immediately.
What could you add?
- Some chopped roasted walnuts on top.
- Or stir in some chopped arugula or radicchio or sun-dried tomatoes from a jar.
How to store and reheat?
- Gnocchi gorgonzola are best served immediately but leftovers keep well 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 gnocchi with sauce?
A simple salad with a fresh-tasting vinaigrette dressing. You can make a side of sauteed radicchio, sauteed or oven-roasted asparagus. Simple green beans, pan-fried mushrooms, or Quick Air Fryer Asparagus are great as well.
If you want to serve a light dessert after the main dish, try some roasted pears, pears are always a great fit for the blue cheese.
Tomato sauces for pasta
Simple Gnocchi Gorgonzola
- 2.6 lbs pre-cooked gnocchi Note 1
- 7 oz Gorgonzola Note 2
- 2 ½ tbsp Parmesan , freshly grated
- 1/3 cup heavy cream
- 1/3 cup milk
- 2 tbsp dry white wine
- 5 grindings of nutmeg to taste
- 1/4 tsp fine sea salt or Kosher
- 1 pinch ground black pepper
- Set a large pot of water to cook. In the meantime, prepare the sauce.
- Remove the rind of the Gorgonzola and cut it into small cubes.
- Place in a small saucepan together with the grated Parmesan, cream, milk, and wine. Heat gently on low heat to melt the cheese, stir often. Adjust the taste with nutmeg, salt, and pepper.
- Cook the gnocchi in salted water according to the packet’s instructions, those that I use normally need only 2-3 minutes. Drain well and return to the empty pot.
- Pour the sauce on top and stir gently to coat. Serve immediately.
- 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.
- I prefer Gorgonzola dolce; it is milder and creamier. However, picante works as well, the sauce will have a stronger flavor.