Gnocchis Crème Gorgonzola & Parmesan

Creamy, dreamy, and utterly comforting, this dish wraps you in warmth from the very first bite. Soft pillows of gnocchi sink into a velvety sauce made from gorgonzola and parmesan, which coats every curve with savory richness. The aroma is deeply inviting—sharp from the cheese, yet mellowed by cream and butter. It’s the kind of meal that feels like a hug in a bowl, indulgent yet oh-so-easy to pull off.

Behind the Recipe

This recipe was born on one of those chilly evenings when only something creamy and cheesy would do. I remember standing in my kitchen, craving comfort food that didn’t require hours of prep. I grabbed a pack of gnocchi and the cheeses I had in the fridge, and the result was pure magic. Ever since then, this has become one of my go-to dinners when I want something impressive but effortless.

Recipe Origin or Trivia

Gnocchi, those tender dumplings made from potatoes and flour, trace their roots back to Italy, where they’ve been enjoyed since Roman times. They’re a beloved comfort food in many Italian households, often paired with sauces that highlight regional cheeses. Gorgonzola, a bold blue cheese from northern Italy, is traditionally used in creamy sauces, while parmesan adds that unmistakable salty depth. Together, they create a flavor bomb that’s hard to resist.

Why You’ll Love Gnocchis Crème Gorgonzola & Parmesan

This dish checks all the boxes for weeknight magic or weekend indulgence. Here’s why it’ll become your new favorite:

Versatile: You can serve it as a main, side, or even dress it up with veggies or nuts for variety.

Budget-Friendly: Simple pantry staples and a little cheese go a long way in creating luxurious flavor.

Quick and Easy: From stovetop to table in under 30 minutes. Seriously.

Customizable: Not a fan of blue cheese? Swap it. Want more herbs? Go wild. It’s yours to make your own.

Crowd-Pleasing: The rich, creamy sauce and pillowy gnocchi are universally loved.

Make-Ahead Friendly: Sauce can be made ahead and gently reheated when ready.

Great for Leftovers: Just reheat and enjoy—it’s just as good the next day.

Chef’s Pro Tips for Perfect Results

Let me share a few tricks I’ve picked up to make this dish absolutely unforgettable:

• Use fresh gnocchi if possible, they cook quicker and have a tender bite.
• Don’t overcook the gnocchi, they should be light and fluffy, not mushy.
• Let the sauce simmer slowly, giving the cheese time to melt fully and infuse into the cream.
• Add the gnocchi straight into the sauce once they float, so they soak up all that goodness.
• Finish with fresh thyme or cracked black pepper for a layer of fragrance and depth.

Kitchen Tools You’ll Need

You won’t need much to make this dish sing. Just a few essentials:

Large pot: To boil the gnocchi until perfectly pillowy.

Non-stick skillet or sauté pan: For preparing the rich, creamy sauce.

Wooden spoon or spatula: Ideal for stirring the sauce without damaging your cookware.

Measuring cups and spoons: Precision matters when it comes to cheese and cream.

Grater: Freshly grated parmesan melts better and adds more flavor.

Ingredients in Gnocchis Crème Gorgonzola & Parmesan

The beauty of this dish lies in how each ingredient complements the others to create a truly decadent experience.

1. Potato gnocchi: 500g – The starchy base that soaks up the sauce and provides that dreamy texture.
2. Gorgonzola cheese: 120g – Adds bold, tangy flavor and creamy meltiness.
3. Parmesan cheese: 50g, grated – Salty and nutty, it deepens the flavor and brings balance.
4. Heavy cream: 200ml – The luscious base for our sauce that ties everything together.
5. Butter: 2 tablespoons – For extra richness and a smooth, silky finish.
6. Garlic cloves: 2, minced – Adds aromatic depth without overpowering.
7. Fresh thyme: 1 teaspoon, chopped – Lends earthiness and a fragrant herbal note.
8. Salt: to taste – Enhances all the natural flavors in the dish.
9. Black pepper: freshly ground, to taste – Adds warmth and a hint of spice.

Ingredient Substitutions

Need to switch things up? Here are a few handy swaps:

Gorgonzola cheese: Blue Stilton or Roquefort.

Parmesan cheese: Grana Padano or Pecorino Romano.

Heavy cream: Half-and-half or whole milk with a pat of butter.

Fresh thyme: Dried thyme or fresh parsley.

Butter: Olive oil (for a lighter version).

Ingredient Spotlight

Gorgonzola Cheese: This Italian blue cheese is known for its creamy texture and sharp tang. It melts beautifully and adds complex depth to the sauce.

Potato Gnocchi: These tender dumplings are light, fluffy, and perfect for soaking up rich sauces like this one. They’re a comfort food staple in many homes for a reason.

Instructions for Making Gnocchis Crème Gorgonzola & Parmesan

Now let’s bring this cheesy, comforting masterpiece to life. It’s simpler than it sounds, and trust me, you’ll want to make it again and again.

1. Preheat Your Equipment: Fill a large pot with water and bring it to a boil for the gnocchi.
2. Combine Ingredients: In a large skillet over medium heat, melt the butter and sauté the garlic for about 1 minute until fragrant. Add the cream and bring to a gentle simmer.
3. Prepare Your Cooking Vessel: Once the water boils, salt it generously and add the gnocchi. Cook until they float to the surface, about 2–3 minutes.
4. Assemble the Dish: As the gnocchi cook, stir the gorgonzola and parmesan into the simmering cream. Stir until completely melted and smooth.
5. Cook to Perfection: Use a slotted spoon to transfer the cooked gnocchi straight into the sauce. Stir gently to coat every piece.
6. Finishing Touches: Add fresh thyme, salt, and pepper to taste. Let everything cook together for 1–2 more minutes to marry the flavors.
7. Serve and Enjoy: Spoon into bowls, top with a bit more grated parmesan, and garnish with extra thyme if desired.

Texture & Flavor Secrets

The gnocchi are soft and tender, giving way to a rich and creamy sauce that clings to every bite. The sharp tang of gorgonzola balances beautifully with the nuttiness of parmesan and the smoothness of cream. Each forkful is a layered experience—light, bold, silky, and savory all at once.

Cooking Tips & Tricks

• Cook gnocchi in batches if your pot is small to avoid overcrowding.
• Gently stir the sauce to keep it from separating.
• Use freshly grated cheese for the smoothest melt and best flavor.
• Let the sauce thicken slightly before combining with gnocchi for a clingier texture.

What to Avoid

• Overcooking gnocchi makes them gummy, so pull them out as soon as they float.
• Don’t boil the cream too hard or it may curdle.
• Avoid pre-shredded cheese, which often contains anti-caking agents that don’t melt well.

Nutrition Facts

Servings: 4
Calories per serving: 620

Note: These are approximate values.

Preparation Time

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can make the sauce ahead of time and store it in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of cream or milk to loosen it. Gnocchi are best cooked fresh, but leftovers keep well in the fridge for up to 2 days. Avoid freezing, as the sauce can separate.

How to Serve Gnocchis Crème Gorgonzola & Parmesan

Serve in wide bowls with a sprinkle of fresh herbs and extra parmesan. Pair it with a crisp green salad or roasted vegetables for contrast. A slice of crusty bread is perfect for mopping up every bit of that luscious sauce.

Creative Leftover Transformations

• Turn leftovers into a baked gnocchi gratin with breadcrumbs on top.
• Add cooked spinach or mushrooms and reheat in a skillet for a hearty lunch.
• Use as a filling for stuffed bell peppers for an unexpected twist.

Additional Tips

• Let the cheese melt slowly for a silky texture.
• Warm your bowls before serving to keep the dish hot longer.
• Add a pinch of nutmeg for subtle warmth in the sauce.

Make It a Showstopper

Serve with a drizzle of truffle oil or a shaving of extra parmesan right before bringing it to the table. A sprinkle of microgreens or crispy shallots can add beautiful contrast and crunch. Presentation counts, and this dish wears it well.

Variations to Try

• Mushroom Gnocchi: Sauté mushrooms and stir into the sauce for earthy depth.
• Spinach and Walnut: Add fresh spinach and toasted walnuts for texture and greens.
• Lemon Zest and Chives: Brighten things up with a touch of citrus and fresh herbs.
• Four Cheese Sauce: Mix gorgonzola with mozzarella, fontina, and parmesan.
• Truffle Cream Gnocchi: Add a small amount of truffle paste or oil to elevate the richness.

FAQ’s

Q1: Can I use frozen gnocchi?

Yes, just cook them according to package instructions and add them to the sauce once they float.

Q2: What if I don’t like gorgonzola?

Swap it with a milder cheese like fontina or use more parmesan for a gentler flavor.

Q3: Can I make it ahead of time?

You can prepare the sauce ahead, but cook the gnocchi fresh for best results.

Q4: How do I reheat leftovers?

Gently reheat in a skillet with a splash of cream or milk to loosen the sauce.

Q5: Is this dish vegetarian?

Yes, as long as the cheeses used are rennet-free.

Q6: Can I add vegetables?

Absolutely. Spinach, peas, or mushrooms work wonderfully.

Q7: How can I make it lighter?

Use half-and-half instead of cream and reduce the cheese slightly.

Q8: Will the sauce thicken as it sits?

Yes, especially after cooling. Add a little cream when reheating.

Q9: Can I freeze the sauce?

It’s best fresh, but you can freeze it in portions. Thaw gently and reheat.

Q10: What wine pairs well with this?

A dry white wine like Pinot Grigio or a light red like Chianti complements the flavors beautifully.

Conclusion

Gnocchis Crème Gorgonzola & Parmesan is a cozy, creamy dream of a meal. Whether you’re feeding guests or just spoiling yourself after a long day, it hits all the right notes—rich, quick, comforting, and full of bold, cheesy flavor. Trust me, you’re going to love this one. Let me tell you, it’s worth every bite.

Print