Gnocchi with Gorgonzola
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
563 kcal
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Course
Main Course
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Cuisine
Italian
Gnocchi with Gorgonzola
Description
This recipe uses potato gnocchi as the base, cooked until they float, indicating doneness. The sauce is created by gently melting Gorgonzola cheese in milk over low heat, then stirring in grated Parmigiano Reggiano. Seasoning with a pinch of nutmeg and ground black pepper is optional to enhance the cheese flavors.
The texture is creamy and smooth, coating the gnocchi fully without being too thin. The gnocchi itself provides a soft, tender bite that contrasts with the slight pungency of the Gorgonzola. The method avoids overheating to preserve the sauce’s silkiness.
Additional toppings such as speck, bacon, pancetta, walnuts, or fresh figs can be added separately to introduce additional flavor layers and textural contrast. Crispy cured meat adds a salty, smoky crunch, while walnuts contribute a toasted nutty bite.
The dish is best served immediately to enjoy the creamy sauce and tender gnocchi at their peak. This preparation can also be adapted for short pasta shapes favored in Italian cooking.
Ingredients
- 1 ¾ lbs potato gnocchi homemade recommended
- 7 oz gorgonzola dolce or Gorgonzola Piccante
- 4 fl oz milk plus more if necessary or fresh cream
- 1 ¾ oz parmigiano reggiano grated
- 1 pinch nutmeg (optional)
- black pepper optional, ground
- salt
If Adding Speck, Bacon, or Pancetta:
- 3 ½ oz speck cut into small pieces
- 3 ½ oz Bacon
- 3 ½ oz prosciutto
- 3 ½ oz pancetta
If Adding Walnuts:
- 1 ⅓ oz walnuts shelled and broken in small pieces
If Adding Figs:
- 4-6 figs cut into quarters or smaller, fresh
Instructions
- Place a large pot of water on the boil for the gnocchi.
- Meanwhile, in a deep frying pan or skillet, add the milk and Gorgonzola pieces. Heat on a low temperature, stirring gently until the cheese has melted.
- Once the cheese has melted and the sauce is ready, turn off the heat and stir in the grated Parmigiano Reggiano. Optionally, you can season the sauce with a pinch of nutmeg and black pepper to taste.
- Once the gnocchi water is boiling, add salt and the gnocchi to the water. As the gnocchi begin to rise to the surface, use a slotted spoon to transfer them to the Gorgonzola sauce.
- Toss the gnocchi in the sauce, ensuring they are well-coated. Serve immediately.
If Adding Speck, Bacon, or Pancetta:
- Choose either speck, bacon, or pancetta based on your preference. Sauté your selected meat in a tablespoon of olive oil until it starts to crisp up.
- Garnish your gnocchi and Gorgonzola dish with these crispy bits right before serving.
If Adding Walnuts:
- Gently toast the walnuts in a pan until start to have a golden brown shade, stirring them frequently to prevent burning. Once toasted, sprinkle them over your prepared gnocchi with Gorgonzola just before serving.
If Adding Figs:
- You can either add chopped figs to the final dish ( which is what I did) or add the chopped figs to the Gorgonzola sauce before adding the gnocchi.
Notes
- Speck and walnuts can be added together by frying separately then combining with the gnocchi and sauce.
- Some prefer cooking speck or walnuts before adding the cheese sauce to preserve texture contrast.
- This recipe can be adapted using short pasta like penne or rigatoni instead of gnocchi.
- Parmigiano Reggiano and Gorgonzola cheeses traditionally contain animal rennet; vegetarians may choose alternatives such as Stilton or Dolcelatte and vegetarian parmesan substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 73g | 24% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 1453mg | 61% |
| Potassium | 183mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 523IU | 10% |
| Calcium | 485mg | 49% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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