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This creamy Gorgonzola Gnocchi is a perfect quick weeknight dinner, and all done in under 20 minutes. With just a few ingredients it is loaded with amazing flavor and lots of veggies. And best of all? You don't even have to boil the gnocchi!
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Gnocchi. Delicious little thing - impossible to pronounce. Want to show off? Then ditch the "hard g" and pronounce it: nyawk-ke.
Anyway. This recipe takes crispy pan fried gnocchi and mixes it with a flavor packed gorgonzola cream sauce. And it does all that in just 20 minutes, using a single pan. No wonder I LOVE this Gnocchi with Gorgonzola Sauce!
Why you will love this recipe
- It's quick - done in under 20 minutes
- It's easy to make with just a few simple steps
- Gorgonzola cream sauce loaded with gorgonzola flavor
- Cheesy, creamy sauce paired with crispy fried gnocchi
- One pan only - this means minimal dishes!
- Slight acidity to cut the richness - thank you crème fraîche & cherry tomatoes!
- Hidden veggies - both spinach & cherry tomatoes
- Walnuts add crunch - it's all about textures
What you need to make Gorgonzola Gnocchi
Ingredient notes & substitutions
- Spinach: Regular or baby spinach
- Cream: use full fat or half and half
- Crème fraîche can be swapped for half sour cream and half cream. You can also use just cream, and add a squeeze of lemon juice for acidity.
- Gnocchi: I use classic potato gnocchi, but you can make this with cauliflower gnocchi or sweet potato gnocchi as well. If you have neither, the sauce is also delicious with pasta - but cook it separately.
- Gorgonzola cheese: I like to use the one labelled "Intenso" for maximum flavor, but the one labelled "Dolce" is creamier and will melt easier - you choose!
- Gorgonzola is not vegetarian - to make it vegetarian choose a vegetarian type of blue cheee
- Butter can be swapped for olive oil
- Salt should only be added after tasting
- Grated Parmesan cheese can be added on top for an extra-indulgent meal
How to make Gorgonzola Gnocchi
- Place gnocchi in a large skillet or frying pan with butter and black pepper
- Fry 8 minutes, until golden and crispy
- Add gorgonzola
- Stir continuously while the gorgonzola melts
- Add crème fraîche
- Mix well, scraping the bottom of the pan to release any gorgonzola stuck there
- Add cream
- Mix and bring to a simmer
- Add spinach and allow it to wilt
- Once the spinach has wilted, turn off the heat and add cherry tomatoes
- Add walnuts and mix well
- Taste test, add salt and pepper as needed, then serve Gorgonzola Gnocchi immediately!
Tips & tricks
- Roast the walnuts for extra crunch and taste
- Don't boil the gnocchi - it's tastier fried and ends up crispy on the outside and tender on the inside
- Don't worry if the gorgonzola sticks to the bottom of the pan - the acidic crème fraîche will take care of that
- Don't cook the tomatoes & walnuts too long - add them just at the end to maintain their texture
How to store and reheat it
Gorgonzola Gnocchi reheats really well, so you will be happy to have leftovers.
- Store leftovers in the refrigerator in an airtight container for up to 4 days
- It does not freeze well
- Reheat leftovers in the microwave in 1 minute increments
- Reheat leftovers stove top with an added dash of milk cream, simmer until heated through
What to serve with Gorgonzola Gnocchi
Gorgonzola gnocchi can be a complete dish on its own, but if you do want a side or two alongside it I recommend checking out my guide to the best side dishes for gnocchi. Some of my favorites include:
- Air Fryer Texas Toast Garlic Bread
- Beetroot and Feta Salad with Fennel & Pine Nuts
- Burrata Caprese Salad with Spinach & Cashews
- Arugula Salad with Sun-dried Tomatoes & Honey Lemon Vinaigrette
- Air Fryer Frozen Green Beans
Recipe FAQ
For this recipe I recommend ¼ lb gnocchi per person. The amount will vary depending on how hungry you are and what you are serving with it.
No, this recipe is not vegetarian when made with real gorgonzola.
Why? Gorgonzola (like many other cheeses: Parmesan and Pecorino included) contains animal rennet, which is not a vegetarian product. As the name "Gorgonzola" is protected this is true for all cheeses of that name.
To make this vegetarian, use another blue cheese that is not made with animal rennet. Look for one that's creamy and salty and melts well.
Gorgonzola is a type of blue cheese. The name "Gorgonzola" is protected, so only specific cheeses can use this name. Blue cheese, however, comes in many names, shapes and forms.
So yes, gorgonzola definitely tastes like blue cheese!
More easy delicious dinner dishes
Looking for more quick & easy dinner dishes that are done in under 30 minutes?
- Shrimp Curry
- Beef Chow Fun
- Rose Pasta with Bacon
- Air Fryer Orange Chicken
- Gnocchi with Bacon & Mushrooms
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Gorgonzola Gnocchi with Gorgonzola Cream Sauce & Walnuts
Print RateIngredients
- 2 tablespoon butter
- 1 lb gnocchi
- ½ teaspoon ground black pepper
- 1.25 cups gorgonzola cut in pieces
- ½ cup crème faîche
- ½ cup cream
- 2 large handfuls spinach
- 1 cup walnuts roughly chopped
- 1 cup cherry tomatoes cut in quarters
Instructions
- Melt butter in a pan over medium-high heat, then add the gnocchi and the black pepper. Mix well and cook for about 8 minutes, until the gnocchi is crispy and golden brown on all sides.2 tablespoon butter, 1 lb gnocchi, ½ teaspoon ground black pepper
- Add in the gorgonzola and mix well while the gorgonzola melts.1.25 cups gorgonzola
- Add in the crème fraîche, mix to dissolve any cheese stuck to the bottom of the pan, then add the cream. Mix well and bring to a simmer.½ cup crème faîche, ½ cup cream
- Add in the spinach, mix, and allow to wilt.2 large handfuls spinach
- Once the spinach is wilted, mix again and turn off the heat. Add in the cherry tomatoes and walnuts, then mix well. Let sit for one minute to allow for the heat to spread and then taste test. Adjust seasoning if necessary, then serve!1 cup walnuts, 1 cup cherry tomatoes
Equipment needed for this recipe
- Measuring cups (metric or US)*
Video
Notes
Ingredient notes & substitutions
- Cream: use full fat or half and half
- Crème fraîche can be swapped for half sour cream and half cream. You can also use just cream, and add a squeeze of lemon juice for acidity.
- Gnocchi: I use classic potato gnocchi, but you can make this with cauliflower gnocchi or sweet potato gnocchi as well. If you have neither, the sauce is also delicious with pasta - but cook it separately.
- Gorgonzola: I like to use the one labelled "Intenso" for maximum flavor, but the one labelled "Dolce" is creamier and will melt easier - you choose!
- Gorgonzola is not vegetarian - to make it vegetarian choose a vegetarian type of blue cheee
- Butter can be swapped for olive oil
- Salt should only be added after tasting
Tips & tricks
- Roast the walnuts for extra crunch and taste
- Don't boil the gnocchi - it's tastier fried and ends up crispy on the outside and tender on the inside
- Don't worry if the gorgonzola sticks to the bottom of the pan - the acidic crème fraîche will take care of that
- Don't cook the tomatoes & walnuts too long - add them just at the end to maintain their texture
- Store leftovers in the fridge in an airtight container for up to 4 days
- Reheat leftovers in the microwave in 1 minute increments
- Reheat leftovers stove top with an added dash of milk cream, simmer until heated through
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
gnocchi gorgonzola mushroom recipe
Me fascino mucho tu post Gracias, Un saludo
Ramona
Loved this recipe, never used Gorgonzola cheese with gnocchi before but it is beautiful! Great recipe, will make it again 😋 thank you for sharing.
Emmeline Kemperyd
Thank you Ramona, so happy to hear that! 😀
Irina
When I hear a word "Gorgonzola" , I am there:) This recipe is just for me - a cheese lover. This Creamy Gnocchi sounds inviting and appetizing. Cannot wait to make it!
Emmeline Kemperyd
Haha, same here Irina!! Thank you for commenting! Hope you enjoy it!
Justine Howell
OMG turned out so good, loved this one.
Emmeline Kemperyd
So happy to hear that Justine!! Thank you fore commenting!
Tonje
This looks lovely, thank you for the idea!
Emmeline Kemperyd
Thanks, Tonje!!
Megan Ellam
Oh Emmeline, this looks amazing! You had me at gorgonzola and walnuts. Thanks for another amazing recipe.
Emmeline Kemperyd
Thank you so muich Megan for commenting! So happy you like my recipes!! 😀
Suzy
I can not get enough of gnocchi! It is so good! We LOVE gorgonzola in the sauce! it gives it a nice touch to the flavor!
Emmeline Kemperyd
Same here Suzy! Thanks for commenting & happy you liked it! 😀