This Creamy Gorgonzola Gnocchi is inspired by a truly delicious dish near my home. The incredible Italian restaurant serves a similar punchenty-style gnocchi that I just love, so this dish had to be created. Every bite is a decadent blend of pillowy gnocchi and rich, cheesy sauce that’s incredibly delicious, at least in my opinion. It inspired me to recreate the dish at home, and I’m thrilled to share this recipe with you!
If you’re a fan of bold, creamy cheeses, this is a recipe you’ll want to bookmark.
Why You’ll Love This Recipe
- Restaurant-Worthy at Home: Impress family or guests with this dish that tastes like it’s straight out of an Italian kitchen.
- Quick and Easy: Ready in just 25 minutes, it’s perfect for weeknight dinners or special occasions.
- Customizable: Add toasted walnuts for crunch or fresh herbs for brightness—it’s delicious either way.
- Pairs Well With a Protein: You can easily pair this with cooked chicken, steak, or eat alone!
Ingredients for Creamy Gorgonzola Gnocchi
For the Gnocchi
- 1 lb (450g) store-bought potato gnocchi or homemade gnocchi
For the Gorgonzola Sauce
- 2 tablespoon unsalted butter
- 1 garlic clove, minced
- 1 cup heavy cream
- 4 oz (115g) Gorgonzola cheese, crumbled
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Pinch of freshly grated nutmeg (optional)
- Fresh parsley or chives, finely chopped, for garnish
- Toasted walnuts, roughly chopped, for garnish (optional)
Instructions for Creamy Gorgonzola Gnocchi
Cook the Gnocchi
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions or until the gnocchi float to the surface (typically 2-3 minutes).
- Drain the gnocchi, reserving about ½ cup of pasta water, and set aside.
Make the Sauce
- In a large skillet or saucepan, melt the butter over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the Gorgonzola and Parmesan cheeses. Cook, stirring frequently, until the cheese is melted and the sauce is smooth, about 3-5 minutes.
- Season with salt, black pepper, and a pinch of nutmeg, if desired.
Combine
- Add the cooked gnocchi to the skillet and gently toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
Serve
- Transfer the gnocchi to serving plates or a large bowl. Garnish with chopped parsley or chives and toasted walnuts, if using.
Tips for the Best Gorgonzola Gnocchi
- Choose Quality Ingredients: Use high-quality Gorgonzola cheese for the best flavor (I just get mine at my local grocery store...This is what I use).
- Add Your Spin: While this recipe stays true to the classic, feel free to add cooked spinach or crispy pancetta for extra flair.
Pairing Suggestions
Serve this creamy Gorgonzola Gnocchi with a crisp green salad, juicy steak, and a crusty loaf of bread for a complete meal.
This Creamy Gorgonzola Gnocchi recipe is a tribute to the delicious Italian flavors in my community! Buon appetito!
Creamy Gorgonzola Gnocchi
This easy-to-make recipe features tender potato gnocchi tossed in a rich and creamy Gorgonzola sauce, enhanced with Parmesan and a hint of garlic. Garnished with fresh herbs and optional toasted walnuts, it's a restaurant-worthy dish ready in just 25 minutes. Perfect for weeknight dinners or special occasions!
Ingredients
- 1 pound store bought or homemade gnocchi
- 2 tablespoon unsalted butter
- 1 garlic clove minced
- 1 cup heavy cream
- 4 oz 115g Gorgonzola cheese, crumbled
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Pinch of freshly grated nutmeg optional
- Fresh parsley or chives finely chopped, for garnish
- Toasted walnuts roughly chopped, for garnish (optional)
Instructions
- Cook the Gnocchi by bringing a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, or until they float to the surface (typically 3 to 5 minutes). Drain the gnocchi and set aside.
- Make the creamy gorgonzola sauce by melting the butter over medium heat in a saucepan. Add the minced garlic and saute for 30 seconds.
- Pour in the heavy cream and simmer for a couple of minutes. Reduce the heat to low and add the Gorgonzola and Parmesan cheeses.
- Stir frequently until the cheeses melt and the texture is creamy. Season it with salt, black pepper, and a pinch of nutmeg, if you desire.
- Add the gnocchi to the sauce and stir until each is fully coated.
- Garnish with parsley, chives, and toasted walnuts if using. Enjoy with your favorite protein or alone!
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