Description
Soft potato gnocchi coated in a rich and creamy gorgonzola and parmesan sauce, creating a comforting and flavorful dish that comes together quickly and easily.
Ingredients
Scale
- 500 g potato gnocchi
- 120 g gorgonzola cheese
- 50 g grated parmesan cheese
- 200 ml heavy cream
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Fill a large pot with water and bring it to a boil.
- In a skillet, melt the butter over medium heat and sauté the minced garlic until fragrant.
- Add the heavy cream and let it gently simmer.
- Salt the boiling water, add the gnocchi, and cook until they float.
- Stir the gorgonzola and parmesan into the simmering cream until smooth.
- Transfer the cooked gnocchi directly into the sauce and mix gently.
- Add thyme, salt, and pepper, then cook for 1 to 2 minutes more.
- Serve warm with extra parmesan and thyme if desired.
Notes
- Use freshly grated parmesan for the smoothest melt.
- A splash of cream can loosen the sauce when reheating leftovers.
- Fresh gnocchi cook faster and offer a softer texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 115 mg
Keywords: gnocchi, gorgonzola pasta, creamy gnocchi, parmesan gnocchi, Italian comfort food