Potato Gnocchi with Gorgonzola Cream Sauce

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Recipe photo
Hands-on time:
Total time:
Yield: 4 appetizer portions, 2 main course portions

Recipe photo

Pillow-y, tender, yet hearty, these gnocchi can be enhanced with this creamy, rich cheese sauce; or a simple tomato sauce or herb butter.

Follow our step-by-step photos and video for shaping gnocchi at our blog, Flourish.

Potato Gnocchi with Gorgonzola Cream Sauce

star rating (12) rate this recipe »
Hands-on time:
Total time:
Yield: 4 appetizer portions, 2 main course portions
Published: 09/30/2011



  • 1 pound baking potatoes, preferably Russet
  • 1/4 teaspoon baking powder
  • 1 cup King Arthur Italian-Style Flour
  • ¼ cup freshly grated Parmesan cheese
  • 2 large egg yolks
  • ½ teaspoon salt
  • pinch of nutmeg

Gorgonzola Cream Sauce

  • 1 cup heavy cream
  • ¼ pound Gorgonzola cheese
  • freshly cracked black pepper
  • fresh sage leaves
  • walnut pieces or chopped walnut halves


1) To make the gnocchi: Bake or microwave the potatoes until soft. Peel the warm potatoes and press them through a ricer, or mash them; measure out 1 ¼ cups potato; enjoy the rest as you see fit.

2) Mix the baking powder with the flour, and sprinkle over the potatoes.

3) Add the cheese, yolks, salt, and nutmeg, mixing just until everything comes together in a smooth ball.

4) Place the dough on a floured work surface, cover, and let it rest for 30 minutes.

5) Take about a third of the dough, and roll it into a rope about the thickness of a finger.

6) Cut ¾"-long pieces. Using a gnocchi board, or the back of a fork, roll the individual gnocchi to create ridges on one side, and a little space in the middle.

7) Place the gnocchi on a parchment-lined baking sheet dusted with flour, cover lightly, and chill until ready to cook. Gnocchi may be stored in the refrigerator up to a day, and in the freezer for several months.

8) To cook, bring a large pot of salted water to a boil. Reduce the heat to maintain a slow boil, and add the gnocchi.

9) Once gnocchi float to the surface, cook for 4 to 5 minutes. Drain cooked gnocchi, and toss with sauce.

10) For Gorgonzola Cream Sauce, bring the heavy cream to a simmer over medium heat and keep simmering until the cream is reduced in volume by about a third.

11) Add the cheese in pieces. Stir until all the cheese melts and the sauce becomes smooth.

12) Toss with pasta and sprinkle servings with pepper and walnuts. Garnish with sage leaves.

Yield: 4 appetizer portions, 2 main course portions.


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  • star rating 09/28/2014
  • Slowpez from KAF Community
  • I baked the potatoes, used regular flour as I didn't have the Italian Blend called for. I only added enough flour to obtain the right consistency. I did add all the baking powder however. The dough was so easy to work with but my gnocchi turned out to be quite homely looking. Alright, they were really quite ugly, but the taste was wonderful. Very light and fluffy. The sauce was wonderful and I am thinking it would be great on chicken also. I will make this again and hopefully learn how to roll them properly.
  • star rating 09/02/2013
  • Daunz from KAF Community
  • I'm going to make these gnocchi this week.....I usually use my favorite James Beard recipe for gnocchi, but this is very similar......but the Gorgonzola sauce is Awesome! Super easy and tasty......I substituted fresh basil for the sage, and served it an appetizer at a dinner party with two sauces, this and a bolognese, and it has become an often requested favorite.
  • star rating 02/14/2013
  • Gina from Vermont
  • Could not be easier or more delicious. Making this for my Valentine today. Probably will replace the nuts this time with some dried and reconstituted wild mushrooms we gathered together this past summer.. My Nonna always added a very light dusting of freshly grated nutmeg.on top. Can't argue with Nonna.
  • star rating 02/02/2013
  • ClydesBonnie from MA
  • I too have made this recipe more than once. Dough is easy to handle and shape. I do think they need more cook time than the recipe infers. My grandmother's were rolled using her fingers and were smaller than prescribed here. I think size is just a matter of personal preference. There is also something rustic and homey about irregularities in shape and size. Good recipe to work with and adapt to your own personal preferences. The cream sauce is 5 stars plus.
  • star rating 12/04/2012
  • blaze 12 from Hollywood, FL
  • I have made this recipe several times and it's always been delicious! I brought some to work and shared with colleagues, some of the words used to describe were: amazing, awesome, heavenly.
  • star rating 12/01/2012
  • blaze 12 from Hollywood, FL
  • I have made this recipe several times and it's always been delicious! I brought some to work and shared with colleagues, some of the words used to describe were: amazing, awesome, heavenly.
  • star rating 11/28/2012
  • AZ93 from Caribbean
  • I have loved every recipe I've made so far by KAF (some basic, some more complex), but this one was a bugger. There are a lot of variables, starting with the potatoes...bake? boil? microwave? How long and for what size? Etc. I baked mine "until soft", then followed the recipe exactly. My dough had small bumps in it, even after beating and kneading it well. I know how to measure flour (learned from this site!), but the consistency was still wrong. The dough wouldn't roll...I had to squeeze and roll small pieces in my hands. Forget about rolling on a fork after, it had already been way too much work. Once cooked they started out ok but got denser and harder to chew as we were eating them. The sauce too started out perfectly but got much thicker as it cooled. I am giving this 4 stars because I know a lot of this is my inexperience. In all the taste was delicious but I think the recipe might need more details or maybe even another one of KAF's wonderful blogs.
    Type of potato may be another culprit - some are grainy when cooked and mashed - others gummy. This recipe cites Russet is a good one to use for gnocchi and bake or microwave the potato is best. Sounds like you are determined to make this again to refine your homemade gnocchi and sauce. Call us if you need more info at 800-827-6836. Irene @ KAF
  • star rating 08/11/2012
  • leahnwells from KAF Community
  • I wanted to love this recipe, but the gnocchi just aren't as good as the ones I have had in top Italian restaurants before. I love gnocchi. They are soft and delicious, far better than any other pasta, but these ended up bigger and fatter than I wanted, even though I measured them according to the recipe. I couldn't tell when they were done, so I went ahead and took them out after they had been floating for 5 minutes. They were still a little sticky on the inside for me (as in they kind of clung to my teeth when I ate them), but they tasted fine. I didn't make the sauce, as I didn't have any gorgonzola. I made an alfredo sauce though, which went well with the gnocchi and Italian marinated grilled chicken breasts. I doubled the dough, and half of it is in my fridge, so tomorrow when I make these again, I'll cut them smaller and see how that turns out.
    In this case, smaller may be better and give you the texture you seek. There are other gnocchi variables like very light measure of the potato instead of packing into the measuring cup, as well as the cook time to 2 minutes to rise to the top and 2 minutes as floaters. Best wishes in your gnocchi quest! Your post implies you have the tenacity to try again until you achieve the gnocchi of your dreams. Happy Journey! Irene @ KAF
  • star rating 02/15/2012
  • cjl64 from KAF Community
  • Outstanding. I'd give it 10 stars, if I could. The preparation was SO easy; the texture--just perfect. I made a vodka sauce and sprinkled it with fresh parmesan cheese and parsley. Next time I'll try the Gorgonzola sauce. If you are a gnocchi-lover, try this soon. You won't be disappointed--another outstanding KAF recipe.
  • star rating 01/20/2012
  • mikeholzer from KAF Community
  • I have not made the cream sauce yet. but I can attest to the deliciousness of the gnocchi. My wife insists I make these at least twice a month. One preparation note: DO NOT boil the potatoes. They take on too much water and you won't easily be able to compensate.
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