Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Gnocchi with Creamy Gorgonzola Sauce

Scott Phillips

Yield: Yields 2 scant cups sauce.

Servings: six.

 

Ingredients

  • Kosher salt

For the Sauce:

  • 1-1/2 cups heavy cream
  • 1/2 lb. Gorgonzola dolce (soft Gorgonzola), rind removed and cheese cut into 1-inch dice, at room temperature
  • 1-1/2 tsp. all-purpose flour

For the Gnocchi:

  • 1 recipe Potato Gnocchi
  • 1/3 cup chopped fresh flat-leaf parsley (optional)

Nutritional Information

      Calories (kcal) : 590
      Fat Calories (kcal): 300
      Fat (g): 34
      Saturated Fat (g): 21
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 155
      Sodium (mg): 840
      Carbohydrates (g): 54
      Fiber (g): 4
      Protein (g): 16

Preparation

  • Bring a large pot of well-salted water to a boil over high heat.

Make the Sauce:

  • Heat the heavy cream in a 12-inch skillet over medium-high heat until small bubbles begin to form in the middle and on the sides, 1 to 2 minutes. Add the Gorgonzola and cook, stirring, until it’s completely melted, about 2 minutes. Reduce the heat to medium and whisk in the flour. Cook, stirring, until the sauce is slightly thickened, about 3 minutes more. Turn off the heat and cover to keep warm.

Cook the Gnocchi and Toss with the Sauce:

  • To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute. Carefully drain the gnocchi in a colander. Transfer them to the sauce and gently toss to coat. Serve immediately, topped with the parsley, if using.

Reviews

Rate or Review

Reviews

  • Fisabel | 01/26/2017

    Simply perfect. I consulted with the person working at my grocery's cheese counter to select the right gorgonzola for this recipe and it was a dream. I cut the recipe in half and it worked just fine (1tsp of flour to make sure it thickened to a cream well). Such a delicious, elegant dish!

  • bschie | 08/21/2014

    I made my gnocchis with another recipe but I tried to make the sauce and while the flavour was really good, it came out a bit thin. Letting it sit thickened it right up though

  • marnster35 | 04/23/2010

    Fantastic!! This was an easy recipe that was delicious.

  • spotmurray | 11/15/2009

    little pillows of happiness

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks