Gnocchi Gorgonzola

Ingredient Notes

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Broth: You can use vegetable or chicken broth for this recipe. I always buy low sodium/salt varieties as the cheese is quite salty.
Heavy cream: You need heavy cream/thickened cream to ensure the sauce thickens. I don't suggest substituting for half and half, as you'll get a runny, watery sauce. If you do substitute, you will need to thicken the sauce with flour or cornstarch slurry.
Gnocchi: Buy the shelf-stable kind found in the pasta aisle in most major grocery stores. It holds up well to this one-pan cooking.
Gorgonzola cheese: You can buy gorgonzola crumbles from larger grocery stores. Or crumble it yourself from a block. It will crumble easier (with less mess) if it is cold. But you want it to be at room temperature before you add it to the sauce.
Rosemary: Fresh rosemary is essential here as it releases its oils and infuses into the cream. Don't substitute for dried rosemary. Leave it out or replace it with a different herb if you don't have fresh. (check out the adaptions below for other herbs.)
Walnuts: These are optional, but they do add a delicious crunch to an otherwise soft dish. See the adaptions below for other nuts you could use.

Recipe Tips

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• Gnocchi is quite filling, so this recipe serves four smaller appetites. If you are hungry or like a big bowl of food, look at it serving two hungry people.
• The gnocchi is cooked straight in the pan with the sauce. You do need to gently stir it frequently to ensure it doesn't stick.
• Keep the heat to medium or medium-low to ensure the sauce doesn't thicken too quickly. As the gnocchi cooks, it releases starch into the pan, thickening the sauce. 
• If your sauce gets too thick, add more broth or cream.
• The key to a smooth sauce is ensuring the cheese melts thoroughly into the cream. To do this, ensure the gorgonzola is at room temperature. Get the cheese out of the refrigerator 15-20 minutes before starting the dish.
• If you use a block of cheese, crumble it while it is cold. This is much easier and far less messy, and crumbled cheese will come to room temperature quicker than a block.

Why You'll Love This Gnocchi Gorgonzola

• It is a comforting, cozy dish that takes 10 minutes to cook.
• It uses one pan, so you save on washing up!
• It is fancy enough to serve to guests.
• You can serve it as a main dish or as a side dish.

Recipe Adaptions

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Swap the gorgonzola for any blue cheese crumbles.
• Swap the gorgonzola for a creamy goat's cheese. (Thyme works well here)
• Swap the walnuts for pecans, almonds, hazelnuts, or pinenuts.
• Instead of nuts, add a crispy pangrattato to the top of the gnocchi.
• Swap the fresh rosemary for fresh sage or some chervil. 
• Skip the rosemary and add black pepper and a pinch of nutmeg to the sauce.
• Add diced cooked chicken or steak to the finished dish.
• Add extra veg by stirring through baby spinach, steamed asparagus spears, or sauteed mushrooms.

Serving Suggestions for Gnocchi Gorgonzola

Sides: This is a rich main dish; it doesn't need much with it. I suggest some bread and a crisp salad. Either a green salad or a peppery rocket salad.

Mains: If you serve this as a side dish, it works well with a seared steak, juicy pork chop, or crumbed chicken.

Wine: You want a wine that complements the blue cheese's rich tang. For white wine drinkers, go for a dry or off-dry Riesling; they have a great balance of acidity and that touch of sweetness that works so well with blue cheese. Or go for a Chardonnay, it's acidity that will cut through the richness of the dish, while its creamy butteriness complements the sauce. 
For red wine drinkers, a Barbera offers the bright acidity to work with the richness of the cream but also has some fruity notes to balance the tang of the gorgonzola. Or go for a Gamay with fruity floral notes, which will balance the cheese and cream well.