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Gnocchi with Creamy Gorgonzola Sauce

Scott Phillips

Yield: Yields 2 scant cups sauce.

Servings: six.



  • 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


  • 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.


Rate or Review

Reviews (7 reviews)

  • Anna_M | 07/10/2021

    I have been making this recipe with camembert instead of gorgonzola, because I know my husband would find it a bit too much. We have both enjoyed it multiple times now and it is one of my go to “oh no, I don’t have a lot of time” recipes

  • chambli | 07/27/2020

    I respect this article for the all around looked into substance and magnificent wording. I got so included in this material that I couldn't quit perusing. I am awed with your work and ability. Much thanks to you to such an extent.

  • snibb | 02/15/2019

    Made this a couple of nights ago and it was fabulous. It was a bit too strong for my taste with the gorgonzola. I don't know what cheese I could substitute it for, but it was still very, very good. Maybe cut the gorgonzola in half? I'm not sure. But my guests went crazy over it.

  • 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!

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