Creamy Gnocchetti Gorgonzola

Gnocchi has been a staple of Italian cuisine for centuries, and gnocchetti are the smaller version, also called Topini (small mice). Paired with a velvety gorgonzola cream sauce, it creates a hearty and flavorful dish that satisfies every craving for comfort food.

These Gnocchetti Gorgonzola are easy to make, requiring minimal ingredients and time, but packs a punch of flavor. Whether you're preparing a meal for yourself, family, or guests, this dish is sure to impress.

For more Gorgonzola cheese recipes, check out this Pumpkin Risotto with Gorgonzola Cheese, or this Sweet Potato Soup with Bacon and Gorgonzola.

🧾 Ingredients

• Potatoes: For homemade gnocchetti, you’ll need starchy potatoes like Russet or Yukon Gold. These types of potatoes create a light and fluffy texture in the gnocchi.
• Flour: All-purpose flour binds the gnocchi dough, providing structure. Use just enough to hold the dough together without making it too dense.
• Gorgonzola Cheese: This blue cheese is the star of the dish. Gorgonzola dolce (sweet) is ideal for a mild, creamy flavor, while gorgonzola piccante (strong) adds a more pungent, sharp note. Choose the one that best fits your taste.
• Heavy Cream: Cream adds silkiness and ensures the sauce is smooth and rich. If you prefer a lighter version, you can opt for half-and-half, though the texture may not be as thick.
• Parmesan Cheese: Parmesan adds a nutty flavor and enhances the creaminess of the sauce. Freshly grated is always best for taste and texture.
• Salt & Pepper: Simple yet essential for seasoning, ensure to season the sauce after adding the gorgonzola as it can be naturally salty.

See the recipe card for quantities.

🍳 Substitutions

• Gorgonzola Cheese: If you're not a fan of gorgonzola, substitute it with another creamy cheese like taleggio, fontina, brie, or even camembert for a milder flavor.
• Heavy Cream: For a lighter option, use half-and-half or whole milk, though the sauce may be thinner. If you're dairy-free, try using plant-based cream or a cashew-based cream substitute.
• Gnocchetti: If you can’t find gnocchetti or don't have time to make them from scratch, you can substitute with any small pasta like orecchiette or small shells. You can also use traditional gnocchi if you prefer.

🥣 Variations

• Add Protein: To make the dish more filling, add cooked chicken, crispy pancetta, or sautéed shrimp. Simply mix the cooked protein into the sauce before serving.
• Add Veggies: Toss in sautéed spinach, roasted mushrooms, or steamed broccoli. The vegetables will add texture and additional flavors to balance the richness of the sauce.
• Gluten-Free Version: Use gluten-free flour or pasta if you're gluten intolerant. Many stores now carry gluten-free gnocchi that will work just as well with the sauce.
• Spicy Gorgonzola: If you enjoy heat, add a pinch of red pepper flakes or a drizzle of chili oil to the sauce. The spice will contrast nicely with the creamy gorgonzola.
• Gnocchi 4 Formaggi (Four Cheese Gnocchi): Instead of just gorgonzola, combine a mixture of four Italian cheeses for an even richer and cheesier dish.
• Gorgonzola-Stuffed Gnocchi: For an elevated version, stuff each gnocchi with a small piece of gorgonzola before cooking. Once boiled, these gnocchi burst with creamy gorgonzola filling, adding a surprise element to every bite. Serve with a light butter sauce.

📋 Instructions with Photos

Step 1. Boil and peel the potatoes, then pass them through a potato ricer.

Step 2. While they're still warm, add a pinch of salt and add in the flour.

🔪 Equipment

• Large Pot: To boil the gnocchetti, you'll need a large pot with plenty of water and a pinch of salt. This ensures the gnocchetti cook evenly and don’t stick together.
• Saucepan: A medium saucepan is ideal for making the gorgonzola cream sauce. Opt for one with a non-stick coating for easy cleanup.
• Dough Scraper: A dough scraper is useful for keeping the dough together and to cut out the gnocchetti.

❄️ Storage & Reheating

• Fridge Storage: Leftover gnocchetti gorgonzola can be stored in an airtight container in the fridge for up to 3 days. Make sure to cool the dish completely before placing it in the refrigerator.
• Freezing: If you want to freeze the gnocchetti, avoid freezing the sauce as dairy-based sauces tend to separate upon thawing. Instead, freeze the raw gnocchetti separately and prepare the sauce fresh when you're ready to serve. Store them in a freezer-safe bag for up to 2 months and toss directly in boiling water to cook.
• Reheating: Reheat the gnocchetti gorgonzola on the stovetop over medium heat. Add a splash of milk or cream to the sauce as it may thicken during refrigeration. Stir frequently to avoid burning, and once heated through, serve immediately.

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