Gnocchetti Gorgonzola

bowl with gnocchetti gorgonzola and a fork.

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5 from 1 vote

These soft, tiny, pillowy potato gnocchetti are coated in a creamy, velvety Gorgonzola cheese sauce.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 666kcal

Author: Jessica Montanelli

Ingredients

7 oz Starchy Potatoes
1 cup All-Purpose Flour
½ cup Heavy Cream
6 tablespoon Gorgonzola adjust quantity based on taste
1 tablespoon Parmigiano optional
Salt to taste
Black Pepper

US Customary - Metric

Instructions

Make the Gnocchi

Boil the potatoes until they become fork tender (about 20-30 minutes, depending on the size).
Drain, peel, and mash the potatoes with a potato ricer, then add the flour while they are still warm (overwise they will become sticky). Mix well until you get a nice soft non-sticky dough.
Cut the dough in smaller parts and roll them with your palms to get a long roll about ¾ inch (1.5 cm) thick. Keep the surface and the dough smooth with flour to prevent stickiness.
Now with a dough scraper or a knife, cut the gnocchetti about ¾ inch (1.5 cm) long. Let them rest separated on a clean towel until you’re ready to cook them.

Make the Gorgonzola sauce

In a saucepan on low heat, add the heavy cream and the Gorgonzola cheese. Mix with a wooden spoon until the roux is completely melted.
Add black pepper and season to taste. If the sauce is too thick, add some more milk. Stir thoroughly until you have a smooth cream.
In a large pot, bring to boil salted water and toss the gnocchi one by one so they will not stick. It will take 1-2 minutes to cook.
As soon as the gnocchi float to the surface, it means they are ready. Take them out with a skimmer and add them directly to the pot with the cheese sauce.
Serve immediately.

Notes

What is the best way to reheat leftover gnocchi? You can store leftovers in an airtight container in the fridge for up to 3 days and you can reheat leftovers either in the microwave or on the stove, but I suggest you add a few tablespoons of milk to the sauce to make it smooth and creamy again.

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