Make the creamiest, cheesiest Gnocchi Gorgonzola with just 3 ingredients ⏤ no cream or milk required!
Ready in just 5 minutes, this delicious gnocchi recipe is incredibly rich and comforting, making it the ultimate cozy dinner!
Gnocchi Gorgonzola
Today I’m sharing with you how to make the creamiest Gnocchi Gorgonzola you’ve ever had with just 3 ingredients! This is my go-to cozy dinner when winter hits!
Why this recipe works
- Thick and creamy cheese sauce. This cream sauce comes together with just 3 ingredients and it’s so rich and creamy!
- No milk or cream needed, making this recipe lighter without missing out on flavor and texture.
- Ready in 5 minutes. This recipe is quick and easy to make but packed with flavor and so comforting, ideal for weeknights or as a quick dish for busy Holiday menus!
Ingredients for gorgonzola gnocchi
Full measurements included in the recipe card down below 🙂 .
Gnocchi. Use fresh gnocchi, you can find them in the fresh pasta section of your grocery store. This dish can easily be made gluten-free if you use gluten-free gnocchi instead of regular. You can also use homemade gnocchi, of course, that would take the flavor up a notch but it would take longer than 5 minutes hehe!
Butter. Stick to unsalted butter to have more control over the amount of salt in the sauce (gnocchi doesn’t need to be salted unless the package says so). Do not use oil, the sauce would turn out greasy.
Gorgonzola. Make sure you get the right type of gorgonzola for this sauce or it won’t work! You need “Gorgonzola Dolce” for this recipe: the soft, creamy one with not much mold/green spots – this is essential! Gorgonzolas with a firmer texture (like “Gorgonzola Piccante”) won’t work for this recipe. For context, “dolce” means “sweet” in Italian, while “piccante” means “spicy”.
How to make gnocchi gorgonzola
Step-by-step instructions and measurements are included in the recipe card below 🙂 .
Make the sauce. You want to do this first because gnocchi cooks quickly and you want the sauce to be ready to go. Add the butter to a medium skillet over medium heat and allow to melt, then add the gorgonzola and use a spoon to mix and mash the cheese until fully melted and creamy. While the cheese is melting, cook the gnocchi, you may lower the heat, if necessary.
Cook the gnocchi in boiling water according to package instructions. Be very careful with gnocchi as it cooks incredibly fast. Gnocchi is ready when it floats to the top of the saucepan, once it’s floating drain it immediately to keep it from overcooking or it will turn mushy and toss apart when you toss it with the sauce.
Serve. Toss the gnocchi with the sauce (if you want to add any add-ins, you can do that now), be very gentle when tossing since gnocchi is very fragile. Serve immediately topped with grated parmesan or freshly cracked black pepper.
Optional Add-Ins
Gnocchi gorgonzola is delicious by itself but here’s what you can add to spice it up:
- Bacon
- Pancetta
- Walnuts
- Speck
- Sage leaves
- Mushrooms
- Baby spinach
- Sausage
Storing Instructions
Store covered or in an airtight container in the refrigerator for up to 1-2 days. Reheat in a skillet over medium-low heat with a splash of milk or cream to loosen up the sauce.
Keep in mind that the gnocchi will inevitably overcook a bit and turn softer as you reheat it so you’ll lose some of the texture. This is kinda one of those dishes that are best eaten as they’re made!
HAPPY COOKING!! I hope you’ll love this Creamy Gnocchi Gorgonzola Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More comforting recipes you’ll love:
- Brie Mac and Cheese
- Baked Pasta with White Sauce and Red Sauce
- Cheesy Spinach Spaetzle
- Creamy Honey Mustard Chicken
Gnocchi Gorgonzola
Ingredients
- 2 tbsp (30 g) unsalted butter
- 6.5 oz (185 g) Gorgonzola dolce (make sure you're getting the right type of gorgonzola, you need the "dolce" one that is soft and on the creamier side)
- 1 16-oz package (1 453-g package) fresh gnocchi (use gluten-free gnocchi for GF eaters)
Instructions
- Make the sauce. In a medium skillet over medium heat, heat the butter until fully melted, then add the gorgonzola dolce. Using a wooden spoon or a silicone spatula, mix and mash the cheese until fully melted and creamy. While the cheese is melting, cook the gnocchi.
- Cook the gnocchi in boiling water, according to package instructions. Be very careful with gnocchi as they cook incredibly fast. Gnocchi is ready when it floats to the top of the saucepan, once it's floating drain it immediately to keep it from overcooking.
- Serve. Toss the gnocchi with the sauce and be very gentle when tossing since gnocchi is very fragile. Serve immediately topped with shredded parmesan or freshly cracked black pepper.
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