Across Italy
Gnocchi with Gorgonzola
Gnocchi with Gorgonzola
Homemade potato gnocchi are transferred directly into a smooth sauce of sweet Gorgonzola and cream melted over low heat.
Dishes in this family
Each dish keeps its own guide; compare the ingredient and preparation differences here.
Pasta ai quattro formaggiA dish that spread as a homey way to melt down whatever cheese ends were left in the fridge, so unlike carbonara or amatriciana it has no single origin legend. The forks are whether the sauce is thickened with milk alone or with butter or cream added, and when the saltiest of the four cheeses goes in relative to taking the pan off the heat.Read this dish →
Mac and cheeseFirm shell pasta is coated in a smooth American-cheese and cheddar sauce, folded with Fontina, and baked. This rendition uses no roux.Read this dish →Meet the dish
A contemporary combination of potato gnocchi and Gorgonzola; no specific regional origin has been verified
The mild sweetness of potato is wrapped in the blue-cheese aroma of sweet Gorgonzola and cream. With so few sauce ingredients, gentle melting and transferring the floating gnocchi without over-draining determine the texture.
Pasta shapes to use
- Homemade gnocchi from boiled potatoes, 00 flour, and egg
Key ingredients
- Potatoes
- 00 flour
- Egg
- Sweet Gorgonzola
- Cream
- Black pepper
Follow the cooking scenes
-
Step 1: Make light potato gnocchi
Boil whole potatoes for 30–40 minutes and rice them hot over sifted flour. Add egg and salt, knead only until soft but stable, then roll about 2 cm thick, cut, and ridge.
-
Step 2: Melt the cheese gently
Remove the rind and dice the Gorgonzola. Warm cream in a separate pan, add the cheese, and melt slowly over low heat. Season with salt and black pepper without letting the sauce boil or split.
-
Step 3: Move floating gnocchi to the sauce
Boil the gnocchi in small batches. As soon as they float, lift them directly into the hot Gorgonzola cream, turn them for only a few moments, and serve warm.
What to watch for
- Use dry, starchy potatoes and rice them hot. Keeping kneading brief is better than adding enough flour to make the dough easy but heavy.
- Keep Gorgonzola and cream below a hard boil. If the sauce becomes too thick, loosen it with a small amount of gnocchi water and salt only after the cheese melts.
What sets it apart
The sauce centers on sweet Gorgonzola and cream, without turning the dish into a multi-cheese or butter-heavy preparation.