Potato Gnocchi With Gorgonzola

Total Time
Prep 20 mins
Cook 30 mins

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.

Ingredients Nutrition


  1. Make the gnocchi:.
  2. Peel potatoes.
  3. Boil the potatoes for about 20 minutes in salted water until tender.
  4. Pass potatoes through the fine disk of a potato ricer, and cool.
  5. Pour the potato onto the counter, and begin to mix in the flour.
  6. Add a pinch of salt and gather into a dough.
  7. Cut the dough into 4 pieces, and roll into finger-thick logs.
  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. Now dust a tray with flour and line the gnocchi in a single layer on top of it.
  10. Set aside, and bring a large pot of salted water to a boil.
  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. Meanwhile, crumble the Gorgonzola into chunks, and melt in a pan over medium-low heat with the butter and cream.
  13. When ready, combine the gnocchi and the sauce, sprinkle with the Parmigiano, and serve.


Most Helpful

Fabulous Leslie! I cut back on the recipe and made the gnocchi with 1 lb of spuds, there are only the two of us! I also subbed the heavy cream for creme fraiche as I do not use cream often, and always have creme fraiche in the fridge.........the combination of the cheeses and creme fraiche was fabulous! I LOVE all blue cheese, and so I did use gorgonzola, and left a few chunks whole to sprinkle on top of the finished dish with the parmesan. I sprinkled some freshly chopped parsley over for colour before serving for a delightful lunch today! Made for the Aus/NZ recipe swap and a keeper for us darlink! FT :-)

French Tart March 01, 2010

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

Karen Elizabeth November 08, 2009

I don't mind the colour of this delicious sauce one little bit! I used purchased potato gnocchi. Loved it.

evelyn/athens June 27, 2008

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