Potato Gnocchi stuffed with Gorgonzola

Soft, pillowy, and rich with flavor, these Potato Gnocchi Stuffed with Gorgonzola take classic Italian comfort food to the next level. Each gnocco hides a creamy core of Gorgonzola cheese that melts as they cook, creating a delightful surprise in every bite. Whether you serve them with melted butter and sage or a creamy walnut sauce, they're sure to impress.

This recipe of stuffed gnocchi is only for true Gorgonzola lovers as the flavor is pretty bold. If you wish a milder taste, I suggest you to use a milder soft cheese instead, such as Brie or Camembert. Also, there is a big difference in flavour between Gorgonzola Piccante and Dolce; literally they mean Spicy and Sweet, one has a stronger flavour and the other one is milder.

If you want to fill your gnocchi with something different, you can check this recipe for Mozzarella and Tomato stuffed gnocchi.

🥔 Ingredients (with Tips & Notes)

• Optional sauce ingredients - Butter, sage, cream, walnuts, or Parmigiano for your preferred finish.
• Floury potatoes - Like Russets or Yukon Golds. Bake or boil with the skin on, then mash until smooth and dry.
• All-purpose flour - For binding the dough. Don't add too much or the gnocchi can turn heavy.
• Gorgonzola cheese - Use Gorgonzola Dolce for a creamy, milder flavor or Gorgonzola Piccante for a sharper bite.
• Salt and pepper - To season the dough and filling.

🧑‍🍳 How to Make Gorgonzola-Stuffed Gnocchi

Step 1. Cook and mash the potatoes, then mix with flour and salt.

Step 2. Roll the dough and cut into chunks.

Step 3. Flatten each piece, place a small cube of Gorgonzola in the center, and gently seal into a ball.

Step 4. Boil the gnocchi in salted water until they float. Toss in the sauce and serve.

🔄 Sauce Variations

These gnocchi are rich and flavorful, so simple sauces work best. Try:

• Brown butter and sage - A traditional combo that lets the cheese shine.
• Creamy walnut sauce - Rich and nutty, perfect with Gorgonzola.
• Light gorgonzola cream - For a double-cheese version.
• Roasted pear and butter - A sweet-savory match for special occasions.
• Tomato butter sauce - For something brighter and more balanced.

📌 Recipe Notes

• Keep the dough soft but not sticky. Too much flour makes gnocchi dense.
• Use a small piece of Gorgonzola per gnocco to keep them easy to seal.
• Work quickly and chill the filled gnocchi before cooking to help them hold their shape.

❓ FAQs

Related Recipes you might like

If you like this recipe, try also these other gnocchi recipes:

• Four Cheese potato gnocchi
• Gnudi, Tuscan spinach and ricotta gnocchi

📖 RECIPE

Jessica Montanelli

Potato Gnocchi stuffed with Gorgonzola

5 from 1 vote

Soft potato gnocchi stuffed with flavorful Gorgonzola or blue cheese. A dish that will definetely surprise your guests.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

ServingsServings: 2 people

Ingredients Method Nutrition Notes

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x?

• ▢ 0.8 lb Starchy Potatoes
• ▢ 1 cup All-Purpose Flour
• ▢ 2-3 tbp Gorgonzola Piccante (or Dolce)
• ▢ 2 tablespoon Butter
• ▢ Parmesan cheese
• ▢ Salt
• ▢ Black Pepper

Method

 

1. Boil the full potatoes with the skin until you can easily pierce them all the way through (about 20-25 minutes, depending on the dimension of the potatoes), then wash them with cold water and remove the skin when they are still warm.
2. Mash the potatoes when they are still warm and make sure there are no chunks; add a pinch of salt and ¾ of the flour.
3. Mix well with your hands until you get a nice soft dough (but not sticky); if necessary add some more flour.
4. When the dough is ready, wrap it in plastic wrap and let it rest and cool down for about 10-15 minutes.
5. Cut the dough in 3 or 4 parts, take 1 part and cover the rest with plastic wrap so it doesn't dry. Dust the cutting board with flour and roll the dough with your palm to make a long thick cord about 2 cm of diameter, then cut chunks 2 cm long.
6. Roll each cube between your palms to make balls then press them on your palm to make a disc.
7. With a teaspoon, place a little amount of Gorgonzola in the center of the disc and close it on itself (make sure to cover the cheese well and close all the holes), roll it again between your palm to make the ball smooth and set it aside on a clean cloth.
8. Bring to boil a large pot of salted water the slowly drop the gnocchi in and cook until they float on the surface.
9. In a pan melt the butter and carefully add the drained gnocchi to sautée a little bit.
10. Serve with freshly grated Parmesan and black pepper on top.

Nutrition

Calories: 525 kcalCarbohydrates: 81 gProtein: 14 gFat: 17 gSaturated Fat: 10 gCholesterol: 42 mgSodium: 318 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

CourseCourse: Main Course

CuisineCuisine: Italian

Notes

If you are not a fan of Gorgonzola or blue cheese, feel free to replace them with other creamy cheeses like Brie, Taleggio, Camembert, etc.

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