Try our creamy and rich gnocchi with gorgonzola sauce—a beloved Italian classic that's quick and easy to make. Ready in minutes, it's the perfect solution for busy days!
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.
Notes
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.