Across Italy · No.49 / 103
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.
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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
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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.
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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.
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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.