Gnocchi Gorgonzola Recipe
Potato Gnocchi with Creamy Gorgonzola, Shallot and White Wine Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gnocchi
Sauce
Method
Gnocchi Preparation
- 1
- 2
Make Gnocchi Dough
Peel the warm potatoes and mash them until smooth. In a large bowl, combine the mashed potatoes with flour, egg, and salt. Mix until a soft dough forms.
- 3
Shape Gnocchi
Divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch thick. Cut into 1-inch pieces and press each piece with a fork to create ridges.
- 4
Cook Gnocchi
Bring a pot of salted water to a boil. Add the gnocchi in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Sauce Preparation
- 5
Sauté Shallots and Garlic
In a large skillet, heat olive oil over medium heat. Add the chopped shallot and minced garlic. Sauté until softened, about 2-3 minutes.
- 6
Add Wine
Pour in the white wine and bring to a simmer. Cook for about 3-4 minutes until reduced by half.
- 7
Incorporate Cream and Cheese
Stir in the heavy cream and Gorgonzola cheese. Cook, stirring, until the cheese is melted and the sauce is smooth, about 5 minutes.
- 8
Season the Sauce
Add salt, black pepper, and chopped parsley to the sauce. Stir to combine and remove from heat.
Combine and Serve
- 9
Mix Gnocchi and Sauce
Add the cooked gnocchi to the skillet with the Gorgonzola sauce. Toss gently to coat the gnocchi in the sauce.
- 10
Serve
Serve immediately, garnished with additional parsley and freshly cracked black pepper, if desired.
