Creamy gorgonzola gnocchi

    55 min

    Making homemade gnocchi is really easy with this foolproof gnocchi recipe. I wondered how difficult it was until my friend Susanne's mother gave me this recipe. Now we eat homemade gnocchi at least once a month. The gorgonzola sauce is delicious.

    12 people made this

    Serves: 4 

    • For the gnocchi
    • 800g floury potatoes, peeled
    • 250g flour
    • For the sauce
    • 100g gorgonzola
    • 60g butter
    • 100ml cream
    • salt and freshly ground black pepper to taste
    • grated Parmesan cheese to serve

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Boil potatoes for 20 minutes until soft, then drain and while still warm pass through a potato ricer. Add the flour and knead the whole mixture well into a smooth dough.
    2. Sprinkle work surface with a little flour. Roll part of the gnocchi dough into a 2cm-thick sausage. Cut the sausage into 2.5cm-long pieces.
    3. Bring a large pan of salted water to the boil and add the gnocchi to the boiling water in portions. When the gnocchi float to the surface, wait 1-2 minutes and then pick them out with a slotted spoon. Bring water to the boil again and boil the next portion.
    4. Melt the gorgonzola and butter together in a pan over a low heat. Pour in the cream and cook for about 3-4 minutes until the cream is thick. Season with salt pepper and pour over the gnocchi. Sprinkle with some Parmesan cheese and serve immediately.

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    Reviews in English (1)


    I have never made fresh Gnocchi before and am a beginner cook but this recipe was easy to follow. The Gnocchi turned out a little soggy but actually tasted very nice and the sauce was very rich so lovely as a small portion for a starter.  -  28 Sep 2010