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Gnocchi with Gorgonzola Cream sauce...little pillows of heaven with a creamy, decadent cheese sauce that you'll end up dreaming about! Serve with a big, green salad for a super easy dinner that tastes like you spent hours in the kitchen!
Gnocchi with Gorgonzola Cream Sauce
I've always been obsessed with gnocchi ever since I first tried it many moons ago when I was seventeen. Let's just say early nineties-ish.
I was visiting New York City with two friends and we decided to have dinner in the restaurant in the Trump Tower. This was around the time my inner foodie was making herself known.
I remember I ordered the gnocchi with a pesto cream sauce, I think it was. I was absolutely in love with it, and I still am to this day.
Fast foward a few of those moons, and a new restaurant popped up in our town with the most amazing gnocchi on their appetizer menu. You could get it with a red sauce or a gorgonzola cream sauce. I've never, ever made it to the red sauce.
The appetizer size they served was so perfect, since the dish was incredibly rich and filling. I loved getting the gnocchi with one of their salads for dinner. So perfect.
The restaurant closed, (however sorta reopened somewhere else, and with a different name), so I came up with my own version. It's pretty much as close as I think I can get.
Tips for Making Gnocchi with Gorgonzola Cream Sauce
This would be over the top good if you want to make the gnocchi homemade. I do it occasionally, and it really is worth the extra work. For this recipe, I used premade store bought gnocchi and that works just fine. This brand of gnocchi is one that is pretty good, or this brand is another one you could try.
If you do decide to make your own gnocchi, you'll need to use a gnocchi board like this to get the cute little ridges on the pasta. The ridges give the sauce something to hold onto. If you don't want to buy a gnocchi board, you can use the tines of a fork to make the ridges. It'll just take a lot longer. The $6 or so bucks is worth it to me.
📋 Recipe
Gnocchi with Gorgonzola Cream Sauce
Ingredients
- 17 ½ ounces gnocchi
- 8 ounces heavy cream
- 4 ounces Gorgonzola cheese
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- ½ tablespoon Italian parsley chopped
Instructions
- In a medium saucepan, heat cream, Gorgonzola cheese, salt and garlic powder over low-medium heat. Heat for about 15-20 minutes until mixture thickens.
- Cook gnocchi according to package instructions and drain. It cooks fast! It should only take 2-3 minutes or so.
- Toss gnocchi with cream sauce and top with chopped Italian parlsey.
Notes
Nutrition
If you are a pasta lover like me, check out my Spring Alfredo with Lemon, Peas and Zucchini or my Instant Pot Bacon Cheeseburger Pasta.
Also check out Southern Plate's Meal Plan Monday post for lots of amazing recipes from other fellow bloggers. I love checking this out every week to try out some new recipes. Enjoy!
Monna Ellithorpe
Hey Teri,
I've never heard of this before. It sure looks good and sounds yummy too.
Thanks for sharing all of your great recipes and Have a Happy New Year.
Teri
Happy New Year to you too!
Nick
I don’t always have time to go out to restaurants due to my two little ones and this recipe makes up for it! I no longer think that certain dishes are best left up to restaurants.
Teri
Sometimes it's easier to just cook at home, believe it or not!
Ruben
OMG is so delicious!! we have tried in a restaurant, now we did it at home, is really yummy, also if you add some roasted nuts or sunflower-seeds and if in the end you chop a little sun-dried tomato its delightful!
snibb
I didn't have any gorgonzola but I did have some of that blue cheese you buy at Costco in the big container. Reading that it was a stronger cheese, I cut back a little and followed the recipe. It was outstanding. I wish I had made even more sauce because everyone loved it and was dousing their gnocchi with it. Thank you.
michael j hans
kick it up a notch in flavor by adding fried Guanciale. Serve alongside grilled shrimp, salmon, or chicken for your protein.
Teri
Sounds delicious!
Lesley Martin
I just came back from Florence where I ordered this dish at a restaurant . The only difference was that they added little melon balls and some finely chop ham. Yum.