Gnocchi with Gorgonzola Sauce

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!

Course Pasta Recipes

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 576kcal

Author Adina

Equipment

Large pot
Small saucepan

Ingredients

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

Instructions

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.

Nutrition