📝 About This Recipe
Transport your kitchen to a cozy trattoria in Northern Italy with this quintessential comfort dish. Hand-pillowed potato gnocchi are bathed in a luxurious, silk-like sauce crafted from melted Gorgonzola Dolce, heavy cream, and a hint of nutty Parmesan. The result is a sophisticated balance of pungent blue cheese notes tempered by sweet cream, offering a decadent texture that defines Italian soul food.
🥗 Ingredients
The Gnocchi
- 1 pound Fresh Potato Gnocchi (high-quality store-bought or homemade)
- 2 tablespoons Kosher Salt (for the pasta water)
The Gorgonzola Sauce
- 6 ounces Gorgonzola Dolce (crumbled, at room temperature for easier melting)
- 1 cup Heavy Cream (full fat for the best emulsion)
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 small Shallot (minced very finely)
- 1 clove Garlic (grated or pressed)
- 1/8 teaspoon Fresh Nutmeg (just a tiny pinch, freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish and Texture
- 1/3 cup Walnut Halves (toasted and roughly chopped)
- 2 tablespoons Fresh Chives (finely snipped)
- 4-6 pieces Fresh Sage Leaves (fried in a little butter until crisp (optional))
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt. The water should taste like the sea.
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2
While the water heats, place the walnut halves in a small dry skillet over medium heat. Toast for 3-5 minutes, shaking frequently, until fragrant and golden. Remove from heat, chop roughly, and set aside.
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3
In a large, deep skillet or sauté pan, melt the 2 tablespoons of butter over medium-low heat.
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4
Add the minced shallots to the butter. Sauté for 2-3 minutes until translucent and soft, but do not let them brown.
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5
Stir in the grated garlic and cook for just 30 seconds until fragrant.
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6
Pour in the heavy cream and bring to a very gentle simmer. Let it reduce slightly for about 3-4 minutes until it begins to thicken.
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7
Lower the heat to low and add the crumbled Gorgonzola Dolce. Whisk gently and constantly until the cheese has completely melted into the cream.
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8
Stir in the grated Parmigiano-Reggiano, fresh nutmeg, and cracked black pepper. Keep the sauce on the lowest possible heat setting to stay warm.
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9
Drop the gnocchi into the boiling water. Cook according to package directions; they are done as soon as they float to the surface (usually 2-3 minutes).
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10
Using a slotted spoon or spider strainer, transfer the floating gnocchi directly from the water into the skillet with the sauce. Do not drain them in a colander; you want a little bit of the starchy pasta water to cling to them.
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11
Gently toss the gnocchi in the sauce for 1 minute over low heat. If the sauce becomes too thick, add 1-2 tablespoons of the hot pasta water to loosen it to a coating consistency.
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12
Taste and adjust seasoning. Gorgonzola and Parmesan are salty, so you likely won't need extra salt, but a bit more pepper might be welcome.
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13
Divide the gnocchi into warm bowls. Garnish generously with the toasted walnuts, fresh chives, and crispy sage leaves if using.
💡 Chef's Tips
Always use Gorgonzola 'Dolce' (sweet) rather than 'Piccante' for this sauce; it melts much smoother and has a creamier, less harsh profile. Avoid boiling the sauce once the cheese is added, as high heat can cause the dairy to separate or the cheese to become grainy. If using store-bought gnocchi, look for the vacuum-sealed packs in the pasta aisle or fresh ones in the refrigerated section rather than frozen for the best texture. To make the dish even more indulgent, brown the butter in step 3 until it smells nutty before adding the shallots. Warm your serving bowls in a low oven beforehand to ensure the cream sauce stays silky while you eat.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Piedmontese Gavi or a dry Riesling to cut through the richness of the cheese. Serve alongside a simple arugula salad dressed with lemon vinaigrette to provide a peppery contrast to the creamy sauce. Offer a side of crusty ciabatta bread to mop up every last drop of the Gorgonzola cream. A glass of light-bodied red, such as a Valpolicella or Pinot Noir, also complements the earthy notes of the walnuts and blue cheese. For a vegetable accompaniment, honey-glazed roasted carrots or sautéed balsamic radicchio work beautifully.