Gnocchi al Gorgonzola (Blue Cheese Gnocchi)
Why this recipe works
- Fast sauce, fast cooking: Gnocchi cook in minutes, while the cheese sauce comes together gently in a separate pan.
- Silky coating: Double cream and melted Gorgonzola create a smooth sauce that clings well to the soft potato gnocchi.
- Balanced cheese flavour: Gorgonzola brings depth and savoury sharpness, while Parmesan and black pepper round out the finish.
Get the most out of this recipe
Timing notes
- Serve immediately: The sauce is at its best while hot and glossy; it thickens quickly as it cools.
- Work in parallel: Start the sauce while the gnocchi cook so both are ready to combine at the same moment.
Texture tips
- Keep the heat gentle: Warm the cream without boiling and melt the cheese slowly to keep the sauce smooth.
- Loosen if needed: If the sauce becomes too thick, stir in a splash of hot gnocchi cooking water until it flows again.
Ingredient notes
- Choose your Gorgonzola: A milder, creamier Gorgonzola gives a softer sauce; a stronger blue cheese makes the dish sharper and saltier.
- Season carefully: Blue cheese and Parmesan are already salty, so taste the sauce before adding extra salt.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with the fine sea salt. Add the gnocchi and cook until they float, then give them 30 seconds more.
- While the gnocchi cook, melt the unsalted butter in a saucepan over a low heat. Pour in the double cream and warm gently until steaming but not boiling.
- Crumble in the gorgonzola cheese and stir until melted and silky. Keep the heat low so the sauce stays smooth.
- Drain the gnocchi well, then add them to the sauce and toss to coat. Stir in the parmesan and finish with black pepper, then serve straight away while the sauce is glossy.
Recipe notes
Tips
- Keep the sauce on a low heat and avoid boiling once the double cream is in, as high heat can make it split.
- If the sauce thickens too much before the gnocchi are ready, loosen it with a splash of hot cooking water from the gnocchi pot.
- For anyone who is pregnant, elderly, or immunocompromised, choose a pasteurised gorgonzola cheese.
Substitutions
- Replace Gorgonzola cheese with blue-cheese for a sharper, saltier sauce.
- Replace Double cream with cooking-cream for a lighter finish.
- Replace Parmesan with grana-padano-cheese for a slightly milder, sweeter cheese note.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over a low heat until piping hot, stirring often; add a small splash of water to loosen if needed.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (10min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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