You can have this traditional Italian potato gnocchi with Gorgonzola sauce on your table in just 15 minutes. This comfort food classic only uses 4 ingredients, plus a handful of optional authentic Northern Italian toppings worth trying. Creamy Gorgonzola gnocchi is truly heaven on a plate!
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 center of most renown.
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.
Wherever it was first made, Gorgonzola has become one of the Italians’ favorite 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.
What do Italians eat Gorgonzola with?
Italians eat gorgonzola in risotto, on pizza, in soup, on bread and, of course, in pasta and gnocchi recipes. And, as you can imagine, most gorgonzola recipes originate from the regions in which the cheese is made; Lombardy and Piedmont.
Gnocchi with Gorgonzola can be made with just Gorgonzola and a sprinkling of parmesan cheese 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.
Ingredients
- Gnocchi: You can use either store-bought gnocchi or homemade gnocchi. Grocery store gnocchi is excellent for its convenience, but if you want to elevate your Gorgonzola gnocchi to the best version it can be, try my easy homemade potato gnocchi recipe.
- Gorgonzola: Use Gorgonzola with a DOP (Protected Designation of Origin) certification for the most authentic flavor. Depending on your taste preference, you can use the creamier and milder 'Dolce' or the more robust 'Piccante'.
- Milk: Whole milk helps in creating that smooth, velvety texture of the sauce. It helps mellow down and meld the flavors. You can also use fresh single cream or heavy cream as well or instead.
- Parmigiano Reggiano: Adds depth and a salty kick to the sauce. For the best flavor and texture, freshly grated is highly recommended. If unavailable, Grana Padano is a suitable substitute.
- Nutmeg (Optional): A hint of nutmeg can introduce a warming, nutty undertone, enhancing the sauce's layered flavors. Use sparingly, as it's quite potent.
Traditional Add-ons (Optional):
- Walnuts: Their crunchy texture and earthy flavor offer a delightful contrast, enhancing the dish's depth.
- Speck: This Northern Italian cured lightly smoked ham amplifies the dish's savoriness. If unavailable, crispy prosciutto, bacon or pancetta are great substitutes.
- Figs: Their delicate sweetness balances out the savory notes, bringing a unique touch to the dish.
Expert Tips
Gnocchi Selection: While this delicious simple recipe is perfectly delightful with store-bought gnocchi, using homemade gnocchi elevates the Gorgonzola experience even further. The freshness and texture of homemade gnocchi harmonize seamlessly with the creamy sauce.
Gorgonzola Varieties: There are two main types of Gorgonzola - 'Dolce' and 'Piccante'. Depending on your preference, you can use either. ' Gorgonzola Dolce' is creamier and milder, whereas 'Gorgonzola Piccante' offers a firmer texture with a stronger flavor.
Balancing Flavors: If you find the Gorgonzola sauce too rich, consider adding a touch of honey to the finished dish or a sprinkle of freshly chopped herbs to help cut through the richness. Another way is to thin the sauce out further with more pasta water while still in the pan.
Sauce Consistency: If your Gorgonzola sauce becomes too thick, use milk or a little water from the pot you cooked the gnocchi in to thin it out.
Traditional Toppings: Garnish with walnuts for a delightful crunch, figs for a touch of sweetness, or speck for a savory punch. Each of these toppings complements the rich creamy Gorgonzola sauce, adding depth and authenticity to every bite.
Step By Step Instructions
1) Place a large pot of salted water on the boil for the gnocchi.
2) Meanwhile, in a deep frying pan or large skillet, add the milk and Gorgonzola pieces. Heat on a low temperature, stirring gently until the cheese has melted.
Note: If the sauce seems too thick, you can gradually add more milk to achieve the desired creamy texture and consistency.
3) Once the cheese has melted and the Gorgonzola cream sauce is ready, turn off the heat and stir in the grated Parmigiano Reggiano. Optionally, you can season the sauce with a pinch of nutmeg and black pepper to taste.
4) Once the gnocchi water is boiling, add salt and the gnocchi to the water. As the gnocchi rise to the surface, use a slotted spoon to transfer them to the Gorgonzola sauce.
Note: If necessary, a splash of the gnocchi cooking water can be added to adjust the sauce's consistency.
5) Toss the gnocchi in the sauce, ensuring they are well-coated. Serve immediately.
Recipe Add Ons
Adding Speck, Bacon, or Pancetta:
1) Choose either speck, bacon, prosciutto or pancetta based on your preference. Sauté your selected meat in a tablespoon of olive oil until it starts to crisp up.
2) Garnish your gnocchi and Gorgonzola dish with these crispy bits right before serving.
Adding Walnuts
1) Gently toast the walnuts in a pan until start to have a golden brown shade, stirring them frequently to prevent burning. Once toasted, sprinkle them over your prepared gnocchi with Gorgonzola just before serving.
Adding Figs
1) You can either add chopped figs to the final dish ( which is what I did) or add the chopped figs to the Gorgonzola sauce before adding the gnocchi.
Storage and Leftovers
Gnocchi with Gorgonzola is best enjoyed fresh. However, if you find yourself with leftovers, here's how you can ensure they remain delicious:
Storing: Allow the cooked gnocchi with gorgonzola to cool down to room temperature. Once cooled, transfer to an airtight container. Place the airtight container in the refrigerator and consume the leftovers within 2-3 days.
Reheating: In a large deep frying pan or skillet, gently heat the Gorgonzola gnocchi over medium-low heat while stirring frequently until hot throughout. Ass a little milk or water if necessary.
FAQs
The 'Dolce' Gorgonzola is creamier and offers a milder taste, making it great for those leaning towards a subtler blue cheese flavor. On the other hand, the 'Piccante' Gorgonzola has a firmer texture with bold flavors and distinct blue veins, which is ideal for those who enjoy an intense blue cheese flavor.
Gorgonzola DOP (Denominazione di Origine Protetta) indicates that the cheese adheres to strict production standards set by the European Union and is made exclusively from the milk of cows in Piedmont and Lombardy. It assures authenticity, quality, and a specific region of production, ensuring a genuine Gorgonzola experience.
Traditional Gorgonzola cheese is made using animal rennet. However, there are vegetarian-friendly versions available in certain markets. Italian dolcelatte is a milder vegetarian version of Gorgonzola. For those following a strict vegetarian diet, make sure to thoroughly check the Gorgonzola cheese label.
Gnocchi recipes you may like:
- Bread Gnocchi with Sausage
- Creamy Mushroom Gnocchi with Stracchino
- Gnocchi alla Romana
- Gnocchi with Castelmagno Cheese
- Traditional Potato Gnocchi in a Cheese Sauce
- Gnocchi with Taleggio
If you do try this gnocchi with Gorgonzola, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
I originally published this recipein 2017. However, I recently updated it with new photos and text.
Gnocchi with Gorgonzola
Ingredients
- 1 ¾ lbs Potato Gnocchi homemade recommended
- 7 oz Gorgonzola Dolce or Gorgonzola Piccante
- 4 fl oz Milk plus more if necessary or fresh cream
- 1 ¾ oz Parmigiano reggiano grated
- 1 pinch Nutmeg (optional)
- Ground black pepper (optional)
- Salt
If Adding Speck, Bacon, or Pancetta:
- 3 ½ oz Speck, Bacon, Prosciutto or Pancetta cut into small pieces
If Adding Walnuts:
- 1 ⅓ oz Walnuts shelled and broken in small pieces
If Adding Figs:
- 4-6 Fresh figs cut into quarters or smaller
Instructions
- Place a large pot of water on the boil for the gnocchi.
- Meanwhile, in a deep frying pan or skillet, add the milk and Gorgonzola pieces. Heat on a low temperature, stirring gently until the cheese has melted.
- Once the cheese has melted and the sauce is ready, turn off the heat and stir in the grated Parmigiano Reggiano. Optionally, you can season the sauce with a pinch of nutmeg and black pepper to taste.
- Once the gnocchi water is boiling, add salt and the gnocchi to the water. As the gnocchi begin to rise to the surface, use a slotted spoon to transfer them to the Gorgonzola sauce.
- Toss the gnocchi in the sauce, ensuring they are well-coated. Serve immediately.
If Adding Speck, Bacon, or Pancetta:
- Choose either speck, bacon, or pancetta based on your preference. Sauté your selected meat in a tablespoon of olive oil until it starts to crisp up.
- Garnish your gnocchi and Gorgonzola dish with these crispy bits right before serving.
If Adding Walnuts:
- Gently toast the walnuts in a pan until start to have a golden brown shade, stirring them frequently to prevent burning. Once toasted, sprinkle them over your prepared gnocchi with Gorgonzola just before serving.
If Adding Figs:
- You can either add chopped figs to the final dish ( which is what I did) or add the chopped figs to the Gorgonzola sauce before adding the gnocchi.
Notes
- Toppings: You can add both speck and walnuts together to the gnocchi with Gorgonzola. Some people fry the speck and walnuts together then add the milk and gorgonzola. I prefer to cook the extra ingredients separately.
- Pasta: This recipe can also be made with pasta. Italians prefer to use short pasta such as penne or rigatoni, rather than long pasta.
- Vegetarians: Please note that both parmigiano reggiano and gorgonzola cheeses traditionally contain animal rennet. If you're looking to completely avoid animal-derived ingredients opt for a vegetarian parmesan and formaggio verde (which Italians call blue cheese) like Stilton or Italian Dolcelatte.
Nutrition
Glossary of some Italian terms in this recipe post.
Gnocchi (nyohk-kee): Italian dumpling often made with potatoes, sweet potatoes or pumpkin, as well as bread, ricotta and semolina.
Gorgonzola: An Italian blue cheese made from unskimmed cows milk from cows in Lombardy and Piemonte only. For more info about Gorgonzola DOP and other recipes check out the official site of the Consortium for the Protection of Gorgonzola Cheese.
Formaggio verde: Means green cheese. What others call blue cheese, Italians refer to as green cheese!
Speck: A typical Italian ham / bacon, that's lightly smoked and cured in the open air. It comes from the Italian South Tyrol and is also made and eaten in the German and Austrian parts of the Tyrol.
Learn more about speck and find other recipes on the official site of the Speck Alto Adige Consortium.
Pin for Later:
Chef Mireille says
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
Mirlene says
What a great recipe. And very interesting to read as well. I would love to try this recipe soon. Looks great.
April says
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!
Krista Price says
So many variations! How does one chose?! Simple answer, I'm not making a choice -I'm making them all!
Amanda says
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!
Cheese Curd In Paradise says
Yes to anything with gorgonzola! I love the different variations, and can't wait to try some of that sauce!
Kelly Anthony says
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.
Karyl Henry says
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
Stine Mari says
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.
Jacqui says
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!
Bevyn says
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.
Jacqui says
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!
Gloria says
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.
Jacqui says
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!
MakingHerstory says
This looks soo yummy! All of your recipes look divine! I just live any kind of pastas!
admin says
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
Fred Nonterah says
Wow, these different combinations all look yummy, never tried it myself but probably will soon.
admin says
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
Samantha H. says
Seriously, yum! My husband will go crazy for this recipe, because he LOVES gnocchi and gorgonzola is the perfect flavor compliment.
admin says
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
Namrata says
I love Gnocchi and the addition of Gorgonzola is a great idea. I bet this dish is full of flavors !
admin says
Thank you Namrata, yes gnocchi with gorgonzola is super tasty. It's very traditional here in Northern Italy. All the best Jacqui.
Michelle Barsness says
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!
admin says
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
Julie @ Running in a Skirt says
Ohhh I love ghocchi and gorganzola! What a great combination of ways to make it. I love the fig idea.
admin says
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
Julie @ Running in a Skirt says
Ohhh I love ghocchi and gorganzola! What a great combination of ways to make it. I love the fig idea.
Constance Smith says
I love using cheeses that I might not ordinarily. Great recipe ideas here, I especially love the gnocchi!
admin says
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
Brian Jones says
This sounds really delicious, I love using blue cheese in gnocchi so gotta give this a try.
admin says
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