A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Potato Gnocchi with Gorgonzola Cream Sauce

Author: Charlotte Bothe

Potato Gnocchi with Gorgonzola Cream Sauce Recipe Potato Gnocchi with Gorgonzola Cream Sauce Recipe

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.

Connect with us

At a glance

Prep
Total
Yield
4 appetizer portions, 2 main course portions

Ingredients

Choose your measure:

Gnocchi

  • 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

Instructions

  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.
  13. Yield: 4 appetizer portions, 2 main course portions.