Gnocchi Al Gorgonzola

"This is a creamy dish. It goes well with the gnocchi. Use as a main course or side dish. You could use the sauce on other types of pasta too."
photo by Satyne photo by Satyne
photo by Satyne
photo by o0o0o photo by o0o0o
Ready In:




  • Put crumbled gorgazola into bowl with melted butter and a pinch of pepper.
  • Blend with a wooden spoon until creamy.
  • Stir in parmesan and heated cream.
  • Keep sauce warm.
  • Bring a large pan of salted water to a boil.
  • Add gnocchi carefully to boiling water.
  • Stir and cook briskly.
  • When they come to surface, remove with a slotted spoon and transfer to bowl with the sauce.
  • Stir well to coat gnocchi with sauce.
  • Serve immediately.

Questions & Replies

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  1. Oh this is divine!!! We went out to eat one night and I had a gnocchi dish with a 3 cheese sauce that I have been trying to duplicate. After having this... I'm going to scratch my prior attempt! This was so awesome! The flavor is just perfect for this dish! Thank you for posting!
  2. This recipe is out of this world! The gorgonzola sauce has a nice creamy texture and consistency that holds to the gnocci perfectly. The amount of gorgonzola called for is right on and incredibly flavorful without being overpowering. I have been looking for a cream sauce with gorgonzola cheese to add to my recipe box, and this one is it.
  3. So rich and decadent! This dish is outstanding!
  4. Extremely simple and quick. I made the sauce on the stovetop in the same pan I had melted the butter, so it melted nicely. I also added fresh basil. I upped the gorgonzola to 1/3 just for kicks. The sauce coated my gnocchi really well. The second time I made it, I added a tblspn of tomato paste because I had a can I had to finish. This was also fantastic, but if you decide to go in the tomato direction, add a bit of nutmeg.
  5. Oh so very yummy, it only took about 20 minutes so it was very quick. We added some broccolli and it went very nicely with the dish. What a winner.


  1. Delicious! I did a 'diet' version by using only a TBS. of butter and fat-free creamer. Also, substituted pecorino romano cheese for the parmesan and used bowtie (farfalle) pasta. The sauce was light, delicate, and with just the right tang of the gorgonzola. Thanks for a fantastic and simple recipe.
  2. Oh my goodness - this is soooooo good. I made it according to recipe the first time - it was amazing but I felt guilty about the calories. So the second time I made it, I used only 1 Tbsp butter and replaced the cream with 1% milk with 1 tsp cornstarch. To be honest, it wasn't as creamy as the first time, but for the huge calorie and fat reduction, it was still pretty darn good. Actually if I hadn't had the original recipe first, I would probably give the lower fat version a 5 star anyway. The picture I uploaded had some fresh basil added for garnish. This is an amazing recipe. Thanks.



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