Gnocchi Gorgonzola

close-up of gnocchi covered in a creamy sauce, topped with walnuts, and served on a rustic brown plate. A sprig of fresh rosemary adds a touch of greenery in the background.

This Gnocchi Gorgonzola feels luxurious, yet it is surprisingly simple to make. It perfectly combines pillowy, soft gnocchi and a rich Gorgonzola Cream sauce; plus, it cooks in one pan in under 10 minutes! Whether you're hosting friends or just treating yourself, this Gnocchi Gorgonzola is sure to impress. It pairs beautifully with a crisp salad and a glass of white wine, making it a restaurant-worthy meal that's easy to make at home with grocery store ingredients.

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Prep Time 2

Cook Time 7

Total Time 9

Course Main, Side

Cuisine Italian

Servings

Calories 412 kcal

Ingredients

¾ cup broth (see note 1)
1 cup heavy/thickened cream (see note 2)
1 teaspoon fresh rosemary finely chopped (see note 3)
5 oz Gorgonzola cheese crumbled & room temp (see note 4)
1 pound uncooked potato gnocchi (see note 5)
½ cup chopped walnuts optional

Instructions

Add the broth, cream, and chopped rosemary to a large skillet.
¾ cup broth
1 cup heavy/thickened cream
1 teaspoon fresh rosemary
Bring to a simmer, and once simmering, add the crumbled blue cheese to the pan. Stir to combine.
5 oz Gorgonzola cheese
Add the gnocchi and cook uncovered for 6-7 minutes until the gnocchi is cooked.
1 pound uncooked potato gnocchi
Serve topped with the chopped walnuts.
½ cup chopped walnuts

Notes

You can use vegetable or chicken broth for this recipe. I always buy low sodium/salt varieties as the cheese is quite salty.
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.
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.
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.)
Buy the shelf-stable gnocchi found in the pasta aisle in most major grocery stores. It holds up well to this one-pan cooking.

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Nutrition

Nutrition is per serving

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