Creamy Gnocchi with Gorgonzola Sauce

Golden pan-fried gnocchi coated in a rich and creamy gorgonzola sauce. This easy comfort food comes together in under 30 minutes and is perfect for both weeknight dinners and special occasions.

Ingredients

Serves 2–3

Gnocchi

500 g potato gnocchi
1 tbsp olive oil

Gorgonzola Sauce

2 dl crème fraîche
2 dl milk
150 g gorgonzola cheese, crumbled
1 tsp cornstarch
1 tbsp cold water
Freshly ground black pepper

Optional Garnish

Serrano ham
Toasted walnuts
Fresh basil leaves

Instructions

Heat the olive oil in a large frying pan over medium-high heat.
Add the gnocchi and fry for 5–7 minutes until lightly golden.
Meanwhile, combine the crème fraîche and milk in a saucepan and bring to a gentle simmer.
Add the crumbled gorgonzola and stir until completely melted into the sauce.
Mix the cornstarch with the cold water and stir it into the sauce. Simmer for another minute until slightly thickened.
Season with freshly ground black pepper.
Add the fried gnocchi to the sauce and gently toss until evenly coated.
Serve immediately.

Notes & Pro Tips

Frying the gnocchi instead of simply boiling it gives a lightly crisp exterior and a softer centre.
Use a creamy gorgonzola (dolce) for a milder flavour or a more mature variety if you prefer a stronger blue cheese taste.
The sauce thickens slightly as it cools, so serve it while it’s hot.
For an elevated presentation, see our step-by-step plating guide on How to Upgrade Gnocchi with Gorgonzola Sauce!

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