Skip to content

Vegetarian, Italy

Gnocchi with gorgonzola sauce and salad

Gnocchi with gorgonzola sauce and salad is an Italian dish for 4, ready in 25 minutes, very easy to make, for about €2.70 per person. The key is pulling the gnocchi out the moment they float, and keeping the gorgonzola sauce off a hard boil so it stays smooth and mellow.

Plump little gnocchi in a melty gorgonzola sauce, ready in a quarter hour.

Gnocchi with gorgonzola sauce and salad
Total time
25 min
Difficulty
Very easy
Cost per person
€2.70
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Plump potato gnocchi get coated in a melty gorgonzola sauce, creamy with just enough bite from the blue cheese. The cream softens gorgonzola's sharp edge, while crushed walnuts add a bit of crunch that keeps every bite interesting. It's a comforting dish, perfect for cool fall or winter evenings when you want something rich without spending hours in the kitchen.

This is an easy weeknight recipe when time is short, but it also holds up well for a casual Sunday dinner with friends. Kids who like pasta and melted cheese usually take to gnocchi easily, especially if you go easy on the gorgonzola. The vinaigrette salad on the side balances things out and keeps the meal from feeling too heavy.

The ingredients

4 people

Pantry

  • Potato gnocchi 800 g
  • Walnuts 30 g
  • Olive oiloften in the pantry 2 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Gorgonzola 200 g
  • Heavy cream 15 cl

Fruits and vegetables

  • Green salad 1

Allergens Gluten, Lactose

The step by step recipe

  1. Bring a large pot of salted water to a boil.

    Salt the water generously, the gnocchi get no other seasoning.

  2. Melt the gorgonzola, cut into pieces, with the cream over low heat, stirring until the sauce is smooth. 5 min

    Don't let it boil, gorgonzola turns bitter at high heat.

  3. Drop the gnocchi into the boiling water and scoop them out with a slotted spoon as soon as they float. 3 min

    Save a ladle of cooking water to loosen the sauce if needed.

  4. Toss the gnocchi with the sauce, add pepper, and stir in the crushed walnuts. 1 min

    A turn of the pepper mill nicely balances the tang of the blue cheese.

  5. Dress the salad with the oil, balsamic vinegar, and a little salt, and serve it alongside the gnocchi. 2 min

    The acidity of the salad cuts through the richness of the cheese, don't skip it.

Our tips to get it right

  • Go for dolce gorgonzola instead of piccante if you want a milder sauce, especially for kids.
  • Don't oversalt the gnocchi water if your gorgonzola is already quite salty, taste the sauce before adjusting.
  • Crush the walnuts at the last minute so they stay crunchy once mixed into the hot gnocchi.

The variations

  • Swap the gorgonzola for Roquefort or another mild blue cheese if you prefer a less intense flavor.
  • For a lighter cheese version, cut the gorgonzola to 150g and round it out with a little grated parmesan.
  • For kids who aren't fans of blue cheese, make half the sauce with gorgonzola and half with mascarpone for a milder taste.

What to serve it with

  • A glass of dry white wine
  • Crusty bread for dipping
  • A chilled sparkling water

Storage

The gnocchi in sauce keep for 2 days in the fridge in a sealed container. Reheat gently in a pan over low heat with a splash of cream or cooking water to loosen the sauce. Freezing isn't recommended, the texture of the gnocchi and the cheese sauce suffers once thawed.

Questions about this dish

Can you use fresh or frozen gnocchi?

Yes, both work well for this recipe. Frozen gnocchi can go straight into boiling water without thawing, the cooking time stays about the same.

How do you keep the gorgonzola sauce from being too strong?

Pick a dolce gorgonzola, which is milder than piccante, and add a bit more cream. You can also swap part of the gorgonzola for mascarpone.

Can you make the sauce ahead of time?

Yes, you can make the gorgonzola sauce a few hours ahead and reheat it gently before serving. Add a splash of cream or cooking water if it has thickened too much.

What nuts can you use instead of walnuts?

Crushed hazelnuts or almonds work just as well for adding crunch. Add them right before serving so they stay crisp.

How long does it take to make gnocchi with gorgonzola sauce and a side salad?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in gnocchi with gorgonzola sauce and a side salad?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does gnocchi with gorgonzola sauce and a side salad cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

Italian cuisine

See all

Recipes with cream

See all