Gnocchi Gorgonzola is a rich and creamy 30-minute dinner made with pillowy potato gnocchi, a silky gorgonzola cream sauce, and crispy Parmesan breadcrumbs. It feels restaurant-worthy but comes together easily enough for a cozy weeknight dinner.
As a cookbook author and professional recipe developer, I love recipes that balance rich flavor with simple preparation. The creamy blue cheese sauce in this dish only takes a few minutes to make, while the toasted breadcrumbs add just enough crunch to contrast with the soft gnocchi.
If you love cozy pasta dinners, try my Creamy Pancetta Pasta with Peas and Mushrooms, Creamy Leek and Mushroom Pasta, or Pink Pasta next.
Jump to:
- Why You Will Love This Recipe
- What Is Gnocchi Gorgonzola?
- Ingredients
- Directions
- What Kind of Gorgonzola Should I Use?
- Tina's Tips and Tricks
- How to Keep Gorgonzola Sauce Smooth
- Recipe Substitutions/Variations
- What To Serve With Gnocchi Gorgonzola
- Frequently Asked Questions
- Storage and Reheating
- Gnocchi Gorgonzola
Why You Will Love This Recipe
- Perfect for a cozy dinner:Â This rich, comforting recipe is especially good during fall and winter.
- Ready in 30 minutes:Â This is a great option when you want something comforting without spending all evening in the kitchen.
- Restaurant-worthy flavor:Â Gorgonzola gives the simple cream sauce a bold, savory flavor.
- Creamy and crunchy:Â Soft gnocchi and rich sauce are balanced by crispy Parmesan breadcrumbs.
- Easy to customize:Â Add mushrooms, pancetta, caramelized onions, or vegetables depending on what you have on hand.
What Is Gnocchi Gorgonzola?
- Gnocchi Gorgonzola is an Italian-inspired dish that pairs soft potato gnocchi with a creamy sauce made from gorgonzola cheese.
- Gorgonzola melts into the cream to create a rich sauce with a distinctive tangy, savory flavor. Depending on the type of gorgonzola you use, the sauce can be mild and creamy or have a stronger blue cheese flavor.
- This version is finished with crispy Parmesan breadcrumbs, which add texture and make the dish feel a little more special without adding much extra work.
Ingredients
You only need a handful of ingredients to make this creamy gnocchi gorgonzola.
- Gnocchi:Â Store-bought potato gnocchi keeps this recipe quick and easy. Fresh or homemade gnocchi also works.
- Gorgonzola cheese:Â This is the star of the sauce. A creamy, mild gorgonzola works especially well if you don't want the blue cheese flavor to be too strong.
- Heavy cream:Â Creates the rich, silky base of the sauce.
- Parmesan cheese:Â Adds salty, savory flavor to both the sauce and breadcrumb topping.
- Panko breadcrumbs:Â Panko becomes extra crisp when toasted and gives the finished gnocchi a great contrast in texture.
- Butter:Â Helps toast the breadcrumbs and adds richness.
- Salt and black pepper:Â Season the sauce and breadcrumbs to taste.
- Fresh parsley:Â Optional, but a little fresh parsley adds color and freshness before serving.
Directions
Let's make this creamy gorgonzola gnocchi together!
Toast the breadcrumbs
Melt the butter in a skillet over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden and crisp. Stir in the Parmesan, then transfer the breadcrumbs to a bowl and set aside.
Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions, usually until they float to the surface. Drain and set aside.
Make the sauce
Add the heavy cream to a large skillet over medium-low heat. Add the gorgonzola and Parmesan and stir gently until the cheese is melted and the sauce is smooth. Season with salt and black pepper to taste.
Toss and serve
Add the cooked gnocchi to the skillet and gently toss until evenly coated in the sauce. Let everything warm together for a minute or two.
Divide the gnocchi between bowls and top generously with the crispy Parmesan breadcrumbs.
What Kind of Gorgonzola Should I Use?
For the creamiest and most approachable sauce, I recommend Gorgonzola Dolce.
Gorgonzola Dolce is softer, creamier, and milder than firmer, more aged varieties. It melts easily into the cream and gives the sauce plenty of flavor without being overwhelmingly sharp.
If you love stronger blue cheese, you can use a more assertive gorgonzola. Just keep in mind that the flavor will become much more prominent once it melts into the sauce.
Tina's Tips and Tricks
- Use a mild gorgonzola if you're unsure. Gorgonzola Dolce gives you plenty of flavor without making the sauce overwhelmingly strong.
- Keep the heat low. Gentle heat helps the cream and cheese melt into a smooth sauce.
- Don't overcook the gnocchi. Gnocchi cooks quickly and is usually done as soon as it floats to the surface.
- Toast the breadcrumbs carefully. Panko can go from golden to burnt quickly, so stir frequently.
- Serve immediately. The sauce thickens as it cools, so this dish is at its creamiest right after cooking.
- Store breadcrumbs separately. If you expect leftovers, keep the breadcrumbs in a separate container so they stay crisp.
How to Keep Gorgonzola Sauce Smooth
- The biggest key to a smooth gorgonzola sauce is using gentle heat.
- Avoid bringing the cream to a hard boil. High heat can cause dairy-based sauces to separate or become grainy.
- Keep the skillet over medium-low heat and stir while the cheese melts into the cream.
- If the sauce becomes too thick, add a small splash of milk, cream, or reserved gnocchi cooking water until it reaches your preferred consistency.
- The sauce will also continue to thicken as it cools, so it's best served immediately.
Recipe Substitutions/Variations
- Use another blue cheese:Â A mild Danish blue or another creamy blue cheese can work in place of gorgonzola.
- Add mushrooms: Sautéed cremini or baby bella mushrooms pair especially well with gorgonzola.
- Add pancetta:Â Crispy pancetta adds salty, savory flavor and a little extra texture.
- Add caramelized onions:Â Their sweetness balances the sharpness of the blue cheese.
- Add spinach:Â Stir in baby spinach just before adding the gnocchi and let it wilt into the sauce.
- Add walnuts:Â Toasted walnuts make a great alternative to or addition to the breadcrumb topping.
- Use homemade gnocchi:Â If you have the time, homemade potato gnocchi makes this dish especially special.
What To Serve With Gnocchi Gorgonzola
Because this dish is rich and creamy, I like pairing it with something lighter and fresh.
Try serving it with:
- Roasted Portobello Mushrooms for an earthy vegetable pairing.
- Bruschetta Crostini for an easy appetizer.
- Italian Marinated Skirt Steak if you want to add a protein.
- A simple arugula salad with lemon and olive oil to balance the richness of the sauce.
Crusty bread is also great for soaking up any extra gorgonzola sauce.
Frequently Asked Questions
Absolutely! You can use frozen or homemade gnocchi instead of store-bought. Cooking time may be different, so just keep an eye on them.
Gnocchi is a dumpling made from potatoes, not flour. Although it's a dumpling, it's prepared and served in sauces like pasta would be.
You could use a different cheese in place of the gorgonzola. Here are some options that would give you different flavors but would provide a similar texture when melted: blue cheese, feta cheese, goat cheese, or boursin cheese.
Storage and Reheating
- Store leftover gnocchi gorgonzola in an airtight container in the refrigerator for up to 3 days.
- The sauce will thicken considerably as it cools, so add a small splash of milk or cream before reheating.
- Warm the gnocchi gently in a skillet over low heat, stirring frequently, until heated through. You can also microwave individual portions in short intervals, stirring between each one.
- For the best texture, store the crispy breadcrumbs separately and add them after reheating.
- I don't recommend freezing this dish. Cream-based cheese sauces can separate after freezing, and gnocchi tends to lose some of its soft texture.
Gnocchi Gorgonzola
Ingredients
- 2 tablespoons butter
- ½ cup panko breadcrumbs
- 2 tablespoons olive oil
- ½ white onion diced
- 3 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 cup heavy cream
- 6 oz gorgonzola cheese
- 1 lb gnocchi cooked
- Parmesan cheese for serving
Instructions
- Heat butter in a large skillet over medium-low heat. Add panko breadcrumbs and toast until golden brown, about 5 minutes. Remove from pan.
- Add olive oil and diced white onion to the pan. Sauté for 5 minutes, until softened.
- Add garlic, salt, black pepper, and red pepper flakes to the pan. Sauté for 2 minutes, until fragrant.
- Add heavy cream and reduce to low. Bring to a simmer, then simmer until thickened, about 5 minutes. Add gorgonzola cheese and let melt into the sauce.
- Add gnocchi to the sauce and stir. Top with reserved breadcrumbs and parmesan cheese and serve.
Did You Make This Recipe?
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