Gnocchi Gorgonzola will surprise you if you think you don’t like Gorgonzola/blue cheese! It’s a simple, creamy three ingredient dish that is ready in minutes and tastes incredibly delicious!
If the photos don’t look very good to you, please don’t judge this dish on the pictures alone. I can assure you, gnocchi alla Gorgonzola is simply scrumptious!
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Ask my daughter who thought she didn’t like Gorgonzola cheese! She now LOVES gorgonzola gnocchi after trying it. Here’s what I think the problem is: if you don’t like Gorgonzola cheese, there’s a very good probability that it’s not actually Gorgonzola. Gorgonzola is a protected origin cheese, (DOP in English) which means that the “real deal” can only be made with certain ingredients from a certain region of Italy.
Many of us outside Italy won’t be able to find Gorgonzola DOP so we have to find the best quality that we can (Murray’s is a good choice). Know that Gorgonzola comes in creamy (called dolce/sweet) or the stronger Gorgonzola piccante, or mounatin Gorgonzola. Which brings us to the first point of my post: what to use when making a Gorgonzola sauce for gnocchi.
Love cheesy sauces? Try this four cheese macaroni and cheese recipe!
What is Creamy Gorgonzola Cheese?
Creamy Gorgonzola cheese (dolce) is the best choice for making Gorgonzola gnocchi because it’s smooth, mild and creamy, as opposed to stronger and crumbly. However, I will say that I have made gorgonzola gnocchi with the latter and as long as it’s authentic Italian Gorgonzola DOP, it’s still delicious!
The photo below was made with the stronger, crumbly Gorgonzola (piccante).
Can I use Blue Cheese Instead of Gorgonzola for Gnocchi Gorgonzola?
Of course you can use any blue cheese in place of Gorgonzola for a sauce for gnocchi, but it will absolutely not be gnocchi alla Gorgonzola. It will be Stilton gnocchi, or Danish blue gnocchi, for example, and taste completely different. I’d advise against swapping cheeses.
This shot was an accident, but I love it because it’s like a visual representation of how spectacular it tastes!
Gnocchi Gorgonzola (Gnocchi alla Gorgonzola)
recipe by Christina Conte. serves 4
FULL PRINTABLE RECIPE BELOW
Cook the gnocchi in plenty of salted, boiling water until they float and are cooked thoroughly (according to directions).
Gently add the drained gnocchi to the Gorgonzola sauce in a pan.
Stir carefully to coat.
Divide onto four plates.
And sprinkle with Parmigiano Reggiano DOP, if desired, and serve right away.
- -about 1 lb gnocchi, preferably homemade (see recipe links in instructions below)
- -Gorgonzola sauce (see recipe below)
- -(optional: Parmigiano Reggiano to sprinkle on top)
Choose one of these recipes:
- Cook the gnocchi in plenty of salted, boiling water until they float and are cooked thoroughly (according to directions).
- Gently add the drained gnocchi to the Gorgonzola sauce in a pan.
- Stir carefully to coat.
- Divide onto four plates, and sprinkle with grated Parmigiano Reggiano cheese, if desired,, and serve right away.
If you use Gorgonzola DOP, your dish is suitable for lactose intolerant diners since it's lactose-free. This is not the case for copycat gorgonzola creations. Buyer beware.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 586Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 67mgSodium: 256mgCarbohydrates: 114gFiber: 6gSugar: 4gProtein: 18g
Nutrition information is only estimated.
- 1/2 cup (4 oz) heavy cream (single cream in UK)
- 8 oz Gorgonzola dolce DOP (Gorgonzola piccante DOP is also fine- DOP is best if you can source it)
- Put the cream in a medium sized pot over medium heat, then add the Gorgonzola cheese.
- With a wooden spoon or whisk, incorporate the cheese into the cream while bringing it to a boil. Keep stirring until the cheese is melted and a uniform sauce has formed. This should only take a few minutes.
- Remove from heat, and either add to pasta, gnocchi or other similar dish. Add some grated Parmigiano Reggiano if you like, too.
- If pouring over vegetables or steak, allow to cool slightly so it has a thicker pouring consistency.
You can adjust the quantity of cream and cheese to suit your own taste. More cream will give a more runny sauce, whereas less cream or more cheese will result in a thicker sauce.
The sauce will thicken significantly when it cools.
The sauce can be frozen.
IMPORTANT: Gorgonzola DOP is naturally lactose-free and also low in cholesterol, but ONLY if it is DOP.
Nutrition Information:Yield: 6 Serving Size: 2 oz
Amount Per Serving:Calories: 150Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 435mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 8g
Nutrition information is only estimated.
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