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    You are in: Home / Recipes / Potato Gnocchi With Gorgonzola Recipe
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    Potato Gnocchi With Gorgonzola

    Potato Gnocchi With Gorgonzola. Photo by French Tart

    1/11 Photos of Potato Gnocchi With Gorgonzola

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    ~Leslie~'s Note:

    Delicious, Creamy and cheesy Italian dish that your whole family will love. We like it with Gorgonzola Cheese, but you may use a substitute. Hope you enjoy! From Italian Cooking and Living.

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    Units: US | Metric

    For the gnocchi

    For the sauce


    1. 1
      Make the gnocchi:.
    2. 2
      Peel potatoes.
    3. 3
      Boil the potatoes for about 20 minutes in salted water until tender.
    4. 4
      Pass potatoes through the fine disk of a potato ricer, and cool.
    5. 5
      Pour the potato onto the counter, and begin to mix in the flour.
    6. 6
      Add a pinch of salt and gather into a dough.
    7. 7
      Cut the dough into 4 pieces, and roll into finger-thick logs.
    8. 8
      Cut each log into 1" pieces, and press each over the reversed tines of a fork (the resulting ridges allow the gnocchi to grab onto the sauce later).
    9. 9
      Now dust a tray with flour and line the gnocchi in a single layer on top of it.
    10. 10
      Set aside, and bring a large pot of salted water to a boil.
    11. 11
      Once boiling, drop in the gnocchi, and remove them with a slotted spoon when they rise to the surface (this means they are ready).
    12. 12
      Meanwhile, crumble the Gorgonzola into chunks, and melt in a pan over medium-low heat with the butter and cream.
    13. 13
      When ready, combine the gnocchi and the sauce, sprinkle with the Parmigiano, and serve.

    Ratings & Reviews:

    • on November 09, 2009


      I like making gnocchi, but it's generally a messy process for me, however, these were absolutely beautiful and so fuss free!! I don't have a ricer, so I grated the potatoes. I also had a couple of small sweet potatoes in the veg bin, I used them and that accounted for about 100 gr of my total potato weight. So, my gnocchi were a great suceess and I will use this recipe to make them again! The sauce was made as directed, except, I added a good pinch of nutmeg. Incredibly rich and creamy, to die for. For DH, it was too rich, he felt that a handful of fresh chopped herbs might have provided a bit of 'taste freshening', however, for me, this was heaven on a plate!!! Loved this, Leslie, thanks so very much, made for Aus/NZ Swap#34

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 04, 2014


      These turned out great, easy to work with, light and fluffy when cooked. Only cooked 25 of them and made half the sauce but less blue cheese. Great flavor to the sauce. I froze the other 80 I got from the recipe so will see how they cook up. Served with Italian bread and a salad.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2014

      I made the gnocchi and used my red sauce (family recipe).These brought back memories of my aunt Lina. Very very good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Potato Gnocchi With Gorgonzola

    Serving Size: 1 (256 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 524.4
    Calories from Fat 244
    Total Fat 27.2 g
    Saturated Fat 17.2 g
    Cholesterol 74.2 mg
    Sodium 1036.0 mg
    Total Carbohydrate 51.8 g
    Dietary Fiber 4.1 g
    Sugars 1.5 g
    Protein 18.6 g

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