Go Back

Gnocchi with Gorgonzola Cream

A comforting Italian dish that combines soft potato gnocchi with a rich Gorgonzola cream sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Gorgonzola Cream Sauce
  • 240 milliliters heavy cream
  • 115 grams Gorgonzola cheese can substitute with other creamy cheeses
  • 0.25 teaspoon fine salt
  • 0.125 teaspoon garlic powder
For the Gnocchi
  • 500 grams potato gnocchi store-bought or homemade
  • 8 grams Italian parsley, finely chopped for garnish

Method
 

Preparation
  1. In a medium saucepan, combine the heavy cream, Gorgonzola cheese, salt, and garlic powder. Place the saucepan over low to medium heat and stir gently for 15-20 minutes until the cheese melts and the sauce thickens.
Cooking the Gnocchi
  1. Bring a large pot of salted water to a gentle boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Drain thoroughly using a colander.
Combining Ingredients
  1. Toss the drained gnocchi in the warm Gorgonzola cream sauce, ensuring each piece is evenly coated.
Serving
  1. Transfer the coated gnocchi to plates and sprinkle chopped Italian parsley on top before serving.

Notes

Best served immediately while warm. Can be paired with grilled meats or a fresh salad. Leftovers can be refrigerated or frozen before mixing with the sauce.