• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Pasta Project logo

  • Recipe Index
  • Italy’s Regions
    • Abruzzo
    • Aosta Valley (Valle d’Aosta or Val d’Aosta)
    • Basilicata
    • Campania
    • Calabria
    • Emilia-Romagna
    • Friuli Venezia Giulia
    • Lazio (Latium)
    • Liguria
    • Lombardy
    • Le Marche Region; the next Tuscany
    • Molise, Italy’s second smallest region.
    • Piedmont-Piemonte
    • Puglia
    • Sardinia
    • Sicily, the food and the pasta!
    • Trentino-Alto Adige (South Tyrol)
    • Tuscany (Toscana) the Food and Pasta.
    • Umbria, the green heart of Italy
    • Veneto
  • Pasta and recipes by region
    • Abruzzo
    • Aosta Valley (Valle d’Aosta)
    • Basilicata
    • Calabria
    • Campania
    • Emilia-Romagna
    • Friuli Venezia Giulia
    • Lazio (Latium)
    • Liguria
    • Lombardy
    • Le Marche (Marche region)
    • Molise
    • Piedmont-Piemonte
    • Puglia
    • Sardinia
    • Sicily
    • Trentino-Alto Adige/South Tyrol
    • Tuscany-Toscana
    • Umbria
    • Veneto
  • Pasta Types
    • Anelli or Anelletti pasta rings.
    • Bigoli Pasta from Veneto
    • Biricci pasta
    • Bucatini; the spaghetti with a hole!
    • Busiate
    • Caccavelle Giant Pasta Shells from Gragnano, Naples.
    • Calamarata pasta from Southern Italy.
    • Candele: Pasta candles
    • Cannelloni or Manicotti
    • Casarecce pasta from Sicily.
    • Cavatelli Pasta from Southern Italy
    • Conchiglie, Conchigliette, Conchiglioni.
    • Corzetti or Croxetti Pasta from Liguria.
    • Dischi Volanti Pasta (Messicani)
    • Ditaloni, Ditali, Ditalini
    • Elicoidali
    • Farfalle pasta: Butterflies and Bow Ties
    • Fettuccine pasta (lisce e rigati)
    • Fileja pasta from Calabria
    • Fresine pasta from Gragnano
    • Fusilli Pasta; long, short, homemade and hollow.
      • Fusilli Bucati Corti (short hollow fusilli)
    • Garganelli pasta from Romagna (Emilia-Romagna)
    • Gargati Pasta from Veneto.
    • Gigli or Campanelle pasta
    • Gomiti Elbow Pasta, a pasta with many names
    • Italian Gnocchi; Potato gnocchi and family
      • Canederli: Italian Bread Dumplings from South Tirol
    • Gramigna: Pasta from Emilia-Romagna.
    • Grattoni-grattini (pasta for soup)
    • Intrecci pasta.
    • Lagane pasta from Southern Italy
    • Lasagne or lasagna.
    • Linguine pasta from Liguria
    • Lombrichelli, hand rolled pasta from Lazio
    • Lumaconi (snail shell pasta)
    • Maccheroncini di Campofilone from Le Marche
    • Mafaldine (mafalda or reginette)
    • Malloreddus (Sardinian Gnocchi)
    • Maltagliati Pasta
    • Mezze Maniche Pasta (half-sleeves)
    • Occhi di Lupo (wolf’s eyes) Pasta
    • Orecchiette pasta
    • Paccheri
    • Pappardelle pasta from Tuscany
    • Passatelli Pasta from Emilia-Romagna
    • Penne
    • Pici pasta from Tuscany
    • Pizzoccheri (buckwheat pasta)
    • Radiatori (radiator shaped pasta)
    • Rigatoni, pasta with ridges.
    • Sagne Pasta from Abruzzo, Molise and Lazio.
    • Sardinian Fregola (fregula sarda)
    • Scialatielli pasta from Amalfi
    • Sedani rigati
    • Spaccatelle pasta from Sicily
    • Spaghetti
    • Spaghetti/Maccheroni alla Chitarra from Abruzzo
    • Strozzapreti
    • Tagliatelle
    • Tagliolini
    • Torchio Pasta (Maccheroni al Torchio)
    • Tortelli and Ravioli
      • Cjarsons ravioli from Friuli Venezia Giulia.
    • Trescatori Pasta from Abruzzo
    • Trofie pasta from Liguria
    • Tuscan Gnudi (ricotta and spinach gnocchi)
    • Vermicelli
    • Vesuvio pasta from Campania; shaped like a volcano!
    • Ziti and Zitoni Pasta
  • Pasta Recipes
    • Baked Pasta Recipes
    • Pasta with Poultry and Game
    • Pasta Salads and in Soups
    • Vegetarian Pasta dishes
    • Seafood & Lake Fish Pasta
    • Meat Pasta Dishes
    • Pesto and other pasta sauces
      • Alla Mediterranea (Mediterranean sauce and celebrations!)
      • Beetroot and Radicchio Pesto
      • Busiate with radicchio pesto
      • Busiate pasta with Trapanese pesto from Trapani
      • Casarecce with pumpkin and orange pesto
      • Roasted Red Pepper Pesto with Casarecce Pasta
      • Fusilli pasta with black olive pesto and tuna.
      • Long Fusilli Pasta with Pesto Calabrese
      • Matcha Pesto for Pasta
      • Pappardelle pasta with walnut sauce and black truffle shavings
      • Pesto Pasta Liguria with Potatoes and Green Beans
      • Pasta with pistachio pesto
      • Trofie Pasta with Rocket Pesto Recipe
      • Tuscan pici pasta all’etrusca with asparagus
    • Special & Favourite Pasta Recipes
      • Baked Pasta Roses
      • Cinnamon Butter Gnocchi: Recipe from Veneto
      • Gnocchi alla Romana
      • Lasagna bianca with mushrooms and burrata
      • Spaghetti al limone with ricotta, basil and lemon
      • Spaghetti/Maccheroni alla Chitarra with 4 meat ragu Abruzzese
      • Stuffed Lumaconi (Lumache) snail shell pasta
      • Pasta with Nduja
      • Pasta al forno (pasta bake the Italian way)
      • Ricotta Gnudi with Black Truffle.
      • Tagliolini with Taleggio and Black Truffle
  • Restaurants and Pasta Companies
    • Agriturismo Il Romitorio, Tuscania, Lazio
    • Restaurant Dei Cantoni, Longiano, Emilia-Romagna
    • Pasta Mancini: Pasta From Field to Fork.
    • The Best Italian Pasta Ever: Pastificio dei Campi
    • Organic Pasta Makers Girolomoni.
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Italy’s Regions
  • Pasta and recipes by region
  • Pasta Types
  • Pasta Recipes
  • Restaurants and Pasta Companies
×

Home » Pasta Types » Gnocchi (the Italian dumpling) » Gnocchi with Gorgonzola 5 ways

August 10, 2017

Gnocchi with Gorgonzola 5 ways

Jump to Recipe Print Recipe

Gnocchi with Gorgonzola 5 ways!

 

gnocchi with Gorgonzola and speck

Gnocchi with Gorgonzola and speck

In Northern Italy, one of the most popular ways to eat gnocchi, especially potato gnocchi, is with a Gorgonzola sauce! In my opinion, partnering gnocchi with gorgonzola is a food match made in heaven. But then I’m a big Gorgonzola fan! If you are too keep reading! (go straight to recipe) 

A little Gorgonzola history!

Gorgonzola is actually a very old cheese. It is believed to date back to Roman times. Some say that it was made for the first time in 879 AD in the Northern Italian town of Gorgonzola, close to Milan. According to others, Gorgonzola was born in Pasturo, a town located in the Valsassina in Lombardy. Either way, it is the town that gave the cheese its name that remains the centre of most renown.

gnocchi with gorgonzola speck wlanuts figs

In the past, herds of cows would be driven down from their grazing in the Alps to the valleys of the Po River in the autumn. It is said that Gorgonzola cheese was created as a result of the overwhelming number of cows in the area at one time. The people of Gorgonzola and the surrounding farms had to begin making cheese in order to conserve all the milk.

gnocchi with gorgonzola and walnuts

Gnocchi with Gorgonzola and walnuts

However, legend has it that Gorgonzola was the result of a romantic escapade of a dairy worker who abandoned his evening’s work midway to spend time in his lover’s arms. The following day he added the morning’s curd to the previous night’s abandoned curds instead of throwing the latter away, as he should have done. This accidental hero succeeded in creating a cheese that had parsley green veins of mold in the middle but tasted good and  remained soft even when aged!

gnocchi with gorgonzola walnuts and figs

Gnocchi with Gorgonzola, walnuts and fresh figs.

Whichever way it was first made, Gorgonzola has become one of the Italians’ favourite cheeses and one of Italy’s most loved exports with an annual turnover of 550 million euros and about 35 percent of production exported. The production of Gorgonzola is now very heavily controlled to ensure that it conforms to certain standards of production. In the EU, it has Protected Designation of Origin (DOP) status and in Italy, it is a DOC cheese. Gorgonzola DOP is made exclusively with milk from cows in Piedmont and Lombardy.

gnocchi with Gorgonzola speck and walnuts

Gnocchi with Gorgonzola speck and walnuts

There are two main types of Gorgonzola; ‘Dolce’, or mild Gorgonzola, which has a delicate taste, a creamier texture and less-developed blue veins than mature varieties and ‘Piccante’ or mature Gorgonzola, which has a firmer texture, stronger taste and more clearly defined blue veins.   

gnocchi with gorgonzola

Italians eat gorgonzola in risotto, on pizza,  in soup, on bread and, of course, with pasta and gnocchi. And as you can imagine, most gorgonzola recipes originate from the regions in which the cheese is made; Lombardy and Piedmont. Although different types of gnocchi are eaten and loved by all Italians, the heavier potato gnocchi are more common in the Northern regions and this is the type of gnocchi most often paired with Gorgonzola.I used my own homemade potato gnocchi but you can also use store-bought gnocchi. However, fresh or frozen is better than dried. 

gnocchi with gorgonzola

Gnocchi with Gorgonzola can be made with just Gorgonzola and a sprinkling of parmesan or grana or can also contain other ingredients typical of the North too; ingredients such as walnuts, speck or pancetta, radicchio, porcini mushrooms, truffles and fruit such as pears, and melons and figs in summer. I like to add walnuts, speck or figs, or a combination of these.

gnocchi with gorgonzola speck and walnuts

In many cases, and like these recipes, the basic sauce is the same. Just melt the gorgonzola in a pan with a little butter, cream, milk or just the pasta cooking water. Other ingredients may be added after the sauce is mixed with the gnocchi or cooked in the pan in which the gorgonzola is melted. Very simple, very easy to make and very delicious. So, if you’re a gorgonzola fan, now’s the time to give these combinations of this recipe a try. I’m sure you will agree with me, heaven on a plate!  

Buon Appetito

(see the recipe on the next page)

Pages: Page 1 Page 2

Filed Under: Gnocchi (the Italian dumpling), Lombardy, Meat Pasta Dishes, Vegetarian Pasta dishes Tagged With: fresh pasta, gnocchi, Lombardy, meat, vegetarian

Reader Interactions

Comments

  1. AvatarJohn says

    April 01, 2021 at 6:01 pm

    I love all of the ingredients you have mentioned here. Last night I tried a new dish at an Italian restaurant here in town. Gnocchi with arugula, walnuts and speck in a gorganzola sauce. My taste buds made me think I had died and gone through the pearly gates! I’m definately going to try all of your suggestions.

    Reply
    • JacquiJacqui says

      April 02, 2021 at 8:23 am

      Hi John, thanks for commenting. Love the idea of adding rocket to the gnocchi with gorgonzola, speck and walnuts. I’ll be trying that myself next time! I hope you’ll try it with figs. It really is divine!

      Reply
  2. AvatarStephanie Simmons says

    December 07, 2018 at 6:19 am

    You have no idea how excited I am about this! Trader Joe’s makes a freezer gnocchi with gorgonzola and I’m obsessed with it – I can only imagine how much better the homemade version is!! Can’t wait to try this out!

    Reply
  3. AvatarRenu says

    December 03, 2018 at 4:54 pm

    I love gnocchi and pairing it with gorgonzola sauce sounds very flavourful and yummy. Lovely idea and awesome share.

    Reply
  4. AvatarChef Mireille says

    December 03, 2018 at 4:15 pm

    despite being in the culinary industry, I am a somewhat picky eater and I don;t like gorgonzola or any smelly cheese – but I love the idea of this recipe with the figs as I love figs but I think I’ll just switch up the cheese

    Reply
  5. AvatarMirlene says

    December 03, 2018 at 8:26 am

    What a great recipe. And very interesting to read as well. I would love to try this recipe soon. Looks great.

    Reply
  6. AvatarApril says

    December 02, 2018 at 12:53 am

    Your recipes help me learn so many interesting things about the ingredients I use in everyday life – something I have been eager to start doing for a long time! Next time I make gnocchi with gorgonzola, I will have an incredible perspective on the dish – thank you for that!

    Reply
  7. AvatarKrista Price says

    December 02, 2018 at 12:32 am

    So many variations! How does one chose?! Simple answer, I’m not making a choice -I’m making them all!

    Reply
  8. AvatarAmanda says

    December 01, 2018 at 4:01 pm

    I’m a huge Gorgonzola fan, so this recipe looks perfect for me. And those gnocchi look so delicious and pillowy. Definitely making this soon!

    Reply
  9. AvatarCheese Curd In Paradise says

    December 01, 2018 at 6:22 am

    Yes to anything with gorgonzola! I love the different variations, and can’t wait to try some of that sauce!

    Reply
  10. AvatarKelly Anthony says

    November 30, 2018 at 10:25 pm

    I’ve never put gorgonzola in with gnocchi but I love both ingredients so I’m excited to try this new combination. Thanks for sharing this tasty recipe.

    Reply
  11. AvatarKaryl Henry says

    November 30, 2018 at 3:23 pm

    Wow, this looks really fabulous! I absolutely love gorgonzola, but have never made it as a cream sauce. I’m definitely going to have to try it

    Reply
  12. AvatarStine Mari says

    November 29, 2018 at 4:48 pm

    I absolutely loved the legend about that romantic guy, I’d love it if it was the case! And all these varieties look amazing. Adding figs is such a great idea.

    Reply
    • JacquiJacqui says

      November 30, 2018 at 11:35 am

      I love food legends and yes the story about Gorgonzola is a cute one! Figs and Gorgonzola is a delicious combo! I hope you’ll try it, Stine!

      Reply
  13. AvatarBevyn says

    November 29, 2018 at 5:50 am

    I love that you used nutmeg and figs in this dish, such a good mix of sweet and savoury! Thanks for this awesome recipe, can’t wait to try it.

    Reply
    • JacquiJacqui says

      November 30, 2018 at 11:48 am

      Thank you Bevyn! I love the use of figs and nutmeg here too. They give this dish such a wonderful flavour! Am sure you will love it!

      Reply
  14. AvatarGloria says

    November 28, 2018 at 11:23 pm

    Gnocchi is so delicious. So easy to make, you can enjoy this any night of the week. Love all the CHEESE…cause you can never go wrong with pasta and chesse….always a hit at our table.

    Reply
    • JacquiJacqui says

      November 30, 2018 at 11:51 am

      Thanks for your comment Gloria. Yes this is really an easy dish to make whichever other ingredients you choose to add to the gnocchi and gorgonzola! We often eat this in winter!

      Reply
  15. AvatarMakingHerstory says

    March 13, 2018 at 12:37 pm

    This looks soo yummy! All of your recipes look divine! I just live any kind of pastas!

    Reply
    • adminadmin says

      March 14, 2018 at 11:55 am

      Thank you dear! Gnocchi with Gorgonzola is a food match made in heaven! I’m happy you like the recipes here. I hope you’ll give some of them a try! Greetings from Verona! Jacqui

      Reply
  16. AvatarFred Nonterah says

    March 12, 2018 at 7:47 pm

    Wow, these different combinations all look yummy, never tried it myself but probably will soon.

    Reply
    • adminadmin says

      March 14, 2018 at 11:59 am

      Grazie Fred! Gnocchi with Gorgonzola is fab but when you add figs or nuts or speck it takes it to another level. I hope you do try it! Greetings from Verona! Jacqui

      Reply
  17. AvatarSamantha H. says

    March 12, 2018 at 5:29 pm

    Seriously, yum! My husband will go crazy for this recipe, because he LOVES gnocchi and gorgonzola is the perfect flavor compliment.

    Reply
    • adminadmin says

      March 14, 2018 at 12:09 pm

      Grazie Samantha! I hope you’ll make this for your hubby! Gnocchi and Gorgonzola is a to-die-for combination if you like blue (Italians say green) cheese! Buon appetito from Verona! Jacqui

      Reply
  18. AvatarNamrata says

    March 12, 2018 at 6:13 am

    I love Gnocchi and the addition of Gorgonzola is a great idea. I bet this dish is full of flavors !

    Reply
    • adminadmin says

      March 12, 2018 at 9:10 am

      Thank you Namrata, yes gnocchi with gorgonzola is super tasty. It’s very traditional here in Northern Italy. All the best Jacqui.

      Reply
  19. AvatarMichelle Barsness says

    March 11, 2018 at 4:55 pm

    I love gorgonzola. Such a great cheese. This looks so delicious with the gnocchi and speck. Love the romantic legend of how gorgonzola came to be. So fun!

    Reply
    • adminadmin says

      March 12, 2018 at 9:13 am

      Grazie Michelle! Gnocchi with speck and gorgonzola is a great combo. It’s delicious with normal pasta too! Lots of Italian recipes and food have legends/stories about their origins. I love including these coz it makes the food interesting! Ciao from Verona! Jacqui

      Reply
  20. AvatarJulie @ Running in a Skirt says

    March 11, 2018 at 3:08 pm

    Ohhh I love ghocchi and gorganzola! What a great combination of ways to make it. I love the fig idea.

    Reply
    • adminadmin says

      March 12, 2018 at 9:15 am

      Thanks so much Julie! I think gorgonzola is my favourite condiment for gnocchi. This is a very traditional dish here in Northern Italy but the addition of figs is quite a contemporary idea! However, a superlicious one! Greetings from Verona! Jacqui

      Reply
  21. AvatarJulie @ Running in a Skirt says

    March 11, 2018 at 3:06 pm

    Ohhh I love ghocchi and gorganzola! What a great combination of ways to make it. I love the fig idea.

    Reply
  22. AvatarConstance Smith says

    March 11, 2018 at 12:16 pm

    I love using cheeses that I might not ordinarily. Great recipe ideas here, I especially love the gnocchi!

    Reply
    • adminadmin says

      March 12, 2018 at 9:18 am

      Thank you Constance! I love gnocchi too. Here in Italy there are many times of gnocchi, those made with potato alone or with another veg and those made with ricotta and some made with different types of flour. All delicious! All the best from Verona! Jacqui

      Reply
  23. AvatarBrian Jones says

    March 11, 2018 at 10:07 am

    This sounds really delicious, I love using blue cheese in gnocchi so gotta give this a try.

    Reply
    • adminadmin says

      March 12, 2018 at 9:20 am

      Thanks so much Brian! Yes blue cheese and gnocchi together is a wonderful combo! Funnily enough in Italy they don’t say blue cheese but green cheese (formaggio verde!) Have a great week! Jacqui

      Reply

Trackbacks

  1. The Pasta Project | Kitchen Thyme says:
    February 18, 2019 at 6:40 pm

    […] Gnocchi with Gorgonzola 5 ways […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More

Top Italian Food Blog

3rd place in Top 50 Italian Food Blogs Awards by Feedspot

Italian Food Blogs

Follow Me

Tags

Abruzzo baked pasta calabria Campania dried pasta Emilia Romagna fresh pasta fusilli gnocchi homemade pasta lamb lasagna lasagne Lazio Le Marche Liguria linguine meat meat pasta mushrooms Northern Italy orecchiette penne pesto porcini Puglia quick and easy ragu Ravioli ricotta saffron Sardinia sausage seafood Sicily Southern Italy spaghetti tagliatelle tagliolini tomato sauce Trentino-Alto Adige tuna Tuscany vegetarian Veneto

In my weekly newsletters, I write about my life in Italy, Italian places, traditions and culture, as well as other foods not just pasta! As a Pasta Project subscriber you'll also get a FREE recipe e-book series! Plus links to the latest recipes and posts.

So, sign up now and get the first recipe e-books to download!

Privacy Policy

Footer

  • Legal disclaimer
  • Privacy Policy
  • Copyright & Disclaimer/ Terms of Use

Copyright © 2021 The Pasta Project on the Brunch Pro Theme