Italian Recipes

Potato gnocchi with Gorgonzola cream sauce

July 21, 2021

This was my son's favorite dish when he was growing up. If I had to encourage him to do something he really didn't want to do, I would offer gorgonzola gnocchi with cream sauce. You can use this sauce with either potato gnocchi or ricotta gnocchi, depending on which type of gnocchi you prefer. Ricotta gnocchi are certainly less time consuming and can be prepared in a few minutes, but there is something very calming about making potato gnocchi.

For the lightest gnocchi, use just enough flour to hold the dough together. As with all gnocchi recipes, the trick is not to overwork the batter and use only as much flour as is needed to make a soft, smooth batter. By using the egg yolk alone, an owner of a trattoria in Italy told me, the dough remains more tender than with the whole egg. This delicious sauce is very rich, but well worth the effort. For this recipe, choose a soft, not too spicy Gorgonzola cheese.

Good Appetite!
Deborah Mele revised 2021


  • 4 medium potatoes (about 2 pounds)

  • 1 large egg yolk

  • 1- 1 1/2 cups of flour

  • salt

Gorgonzola sauce:

  • 4 oz. Gorgonzola cheese (room temperature)

  • 1 ounce. butter

  • 8 ounces. Whipped cream


  • Freshly chopped parsley

  • Grated parmesan

  • Broken black pepper


  1. Preheat the oven to 375 degrees F.
  2. Wash and dry the potatoes, then bake the potatoes for about 45 minutes until they are fork-soft.
  3. While the potatoes are baking, prepare the sauce by cooking the cheese, butter, and cream over low heat until the cheese is completely melted in the cream and the sauce is slightly thickened, then set aside.
  4. When the potatoes are cool enough to touch, peel them and put them through a potato press.
  5. Place the prepared potatoes on a large board while still warm and form a mound with a hole in the middle, then put the egg yolks and salt in the middle.
  6. Gradually add the flour, mix well with your hands, and continue until you have a soft, workable batter.
  7. Knead lightly for a short time until you get a smooth, supple, if slightly sticky dough.
  8. To shape the gnocchi, first break the dough into fist-sized pieces and roll each piece into a block about the size of a thumb.
  9. Cut into 1 cm pieces with a sharp knife.
  10. Finally, take a fork and place it on your work board, and with your back toward you, use your index finger to firmly press each piece of dough the length of the fork prongs.
  11. Let the gnocchi fall back onto the board and continue with the remaining pieces.
  12. Place the prepared gnocchi on a lightly floured baking sheet and either cook immediately or keep in the refrigerator until ready to use, preferably no longer than 3 hours.
  13. To boil, carefully add to boiling salted water and remove immediately, as all have floated on the surface.
  14. Drain and fill up with the Gorgonzola sauce.
  15. Serve sprinkled with fresh, chopped parsley and serve grated parmesan and broken black pepper at the table.

Nutritional information:

Yield: 4th

Serving size: 1

Amount per serving:

Calories: 724Total fat: 39gSaturated fatty acids: 24gTrans fats: 1gUnsaturated fat: 12gCholesterol: 198mgSodium: 593mgCarbohydrates: 75gFiber: 5gSugar: 4gProtein: 20g

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