Here is my go-to gnocchi with gorgonzola sauce recipe, made with soft potato dumplings and a creamy, rich cheese sauce that’s ready in under 30 minutes.
This comforting Italian dish has become my family’s favorite cold-weather dinner. I love making extra sauce to keep in the fridge – it’s perfect for quick pasta dinners during busy weeknights. Nothing beats a bowl of warm, cheesy gnocchi after a long day, wouldn’t you agree?
Why You’ll Love This Gnocchi with Gorgonzola Sauce
- Made from scratch – There’s something special about homemade gnocchi – these little potato dumplings are tender and light, worlds apart from store-bought versions.
- Rich, creamy sauce – The Gorgonzola sauce is silky and indulgent, with just the right balance of tangy cheese and smooth cream that clings perfectly to each gnocchi.
- Simple ingredients – You only need a handful of basic ingredients to create this restaurant-quality dish – potatoes, flour, and egg for the gnocchi, and cheese and cream for the sauce.
- Impressive dish – While it takes some time to prepare, this recipe is perfect for special occasions and will make your guests think you’ve been taking secret Italian cooking classes.
What Kind of Gorgonzola Should I Use?
You’ll find two main types of Gorgonzola at most cheese shops or grocery stores – Gorgonzola Dolce (sweet) and Gorgonzola Piccante (mountain). For this creamy sauce, Gorgonzola Dolce is your best bet since it’s softer and melts more smoothly into the cream. It has a milder, less sharp flavor that won’t overpower the delicate gnocchi. Make sure to let your cheese come to room temperature before starting the sauce – this helps it melt evenly without getting grainy. If you can only find Gorgonzola Piccante, that’s okay too – just know your sauce will have a stronger, more pungent flavor.
Options for Substitutions
While some ingredients in this recipe are key for authentic results, there are several substitution options you can try:
- Gorgonzola cheese: If you’re not a fan of Gorgonzola or can’t find it, try using Danish blue cheese or Roquefort. For a milder taste, you could use mascarpone mixed with a smaller amount of blue cheese.
- Heavy cream: For the sauce, half-and-half can work, though the sauce won’t be as rich. If using half-and-half, you might need to reduce it a bit longer to achieve the right consistency.
- Potatoes: For gnocchi, you really need to stick with starchy potatoes – Russets or Yukon Golds are your best options. This isn’t an ingredient I’d recommend substituting as it’s crucial for the right texture.
- Parsley: Fresh sage or basil can work instead of parsley for a different flavor profile. If using dried herbs, remember to use just 1/3 of the amount called for fresh.
- Parmesan: Pecorino Romano or Grana Padano make good substitutes for Parmesan. They’re both hard Italian cheeses with similar properties.
- Egg yolk: While the egg yolk helps bind the gnocchi, you can skip it if needed. Just be extra careful with the amount of flour you add – you might need slightly less.
Watch Out for These Mistakes While Cooking
The biggest challenge when making gnocchi is overworking the potato dough, which can lead to tough, chewy dumplings – mix the ingredients just until they come together, treating the dough as gently as you would a pie crust.
Another crucial mistake is boiling your potatoes instead of baking them, as excess moisture can force you to add more flour, resulting in heavy gnocchi – always bake your potatoes until tender and rice them while they’re still hot.
When it comes to the sauce, rushing the process can cause your Gorgonzola to separate or become grainy, so maintain a gentle heat and stir constantly until the cheese melts smoothly into the cream.
For the perfect texture, remember to cook your gnocchi in small batches and remove them as soon as they float to the surface – leaving them in the water too long will make them mushy and waterlogged.
What to Serve With Gnocchi in Gorgonzola Sauce?
This rich and creamy pasta dish pairs perfectly with light, fresh sides that can balance out its decadent sauce. A simple arugula salad with lemon dressing and shaved parmesan works great – the peppery greens and bright citrus cut through the richness of the gorgonzola. For some extra veggies, try serving roasted cherry tomatoes or sautéed broccolini on the side, which add nice pops of color to your plate. If you’re serving this at a dinner party, don’t forget some crusty Italian bread to soak up every last bit of that amazing sauce!
Storage Instructions
Keep Fresh: Once cooked, place your gnocchi with gorgonzola sauce in an airtight container and keep it in the fridge for up to 3 days. The sauce might thicken a bit in the fridge, but don’t worry – that’s totally normal!
Make Ahead: You can prepare the gnocchi ahead of time! After shaping them, place them on a flour-dusted baking sheet, pop them in the freezer until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 2 months. No need to thaw before cooking – just drop them straight into boiling water.
Warm Up: To reheat your gnocchi dish, add a splash of cream or milk to the sauce and warm it gently on the stovetop over low heat, stirring occasionally. You can also use the microwave – just heat in 30-second intervals, stirring between each, until it’s heated through.
| Preparation Time | 30-45 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 75-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 30-40 g
- Fat: 100-120 g
- Carbohydrates: 180-210 g
Ingredients
- 4 oz gorgonzola cheese (softened at room temperature)
- 1 oz butter
- 1 cup heavy cream (approx. 8 oz)
- Chopped fresh parsley
- Grated parmesan cheese
- Freshly cracked black pepper
- 4 medium potatoes (roughly 2 pounds)
- 1 large egg yolk
- 1 to 1 1/2 cups flour
- Salt
Step 1: Prepare the Potatoes
Preheat your oven to 375 degrees F.
Wash and dry the potatoes thoroughly.
Place the potatoes directly on the oven rack and bake until they are fork-tender, which should take about 45 minutes.
Once baked, allow the potatoes to cool enough to handle, then peel them and run them through a potato ricer into a bowl or onto a clean surface.
Step 2: Make the Gorgonzola Sauce
While the potatoes are baking, prepare the Gorgonzola sauce.
In a small saucepan, cook cheese, butter, and cream over low heat.
Stir continuously until the cheese melts completely into the cream and the sauce slightly thickens.
Once done, set the sauce aside and keep it warm for later use.
Step 3: Form the Potato Dough
With the riced potatoes still warm, place them in a mound on a large board, creating a well in the center.
Add the egg yolk and a pinch of salt into the center of the mound.
Gradually add flour a little at a time while mixing with your hands until a soft, workable dough is formed.
Knead the dough gently and briefly until it is smooth, pliable, and slightly sticky.
Step 4: Shape the Gnocchi
Divide the dough into fist-sized pieces.
Roll each piece into a log about the thickness of your thumb.
Using a sharp knife, cut the logs into 1-inch segments.
To shape the gnocchi, press each 1-inch piece against the fork tines using your index finger, rolling the piece slightly to create ridges.
This helps the sauce to adhere better.
Place the gnocchi onto a lightly floured baking sheet.
Step 5: Cook the Gnocchi
Bring a pot of salted water to a boil.
Carefully drop the prepared gnocchi into the boiling water and cook until they float to the surface.
This should take just a couple of minutes.
Immediately remove the gnocchi with a slotted spoon and drain well.
Step 6: Serve the Gnocchi
Top the hot, freshly cooked gnocchi with the warm Gorgonzola sauce.
Sprinkle with freshly chopped parsley for garnish.
Serve with grated Parmesan cheese and cracked black pepper on the side, allowing each person to season to their preference.
Enjoy your homemade gnocchi!