Gorgonzola Gnocchi

This gorgonzola gnocchi can be on your dinner table under 20 minutes. It is creamy, cheesy, delicious, and pretty simple to make, comfort food at its finest! This will surely hit all the right spots in your palate, weeknight dinners don't get any easier than this recipe.

My homemade creamy gnocchi gorgonzola with spinach will take your taste buds on a blissful journey.

Creamy gorgonzola gnocchi recipe

Gorgonzola gnocchi is one of the easiest weeknight dinners you can easily whip up as it comes together so quickly. This is a wonderful family-friendly dish that's about to become a family favorite! The gnocchi is boiled and then tossed in a creamy delicious gorgonzola cheese sauce with fresh baby spinach and served with a sprinkle of chopped walnuts on top.

Today's recipe post is making my mouth water. I've never been as excited to share a dish as I am now, nothing beats the mouthful experience of the pillowy potato dumpling nicely coated with gorgonzola creamy sauce. It is that good!  For a start, you will never catch me dead eating gorgonzola cheese on its own and I am sure I am not alone on this. Gather here if you have reservations for blue cheese or any moldy cheese as such. I know, I can't be alone!

That said, if you have tried blue cheese sauce and you love it, you will understand my hype about my creamy gorgonzola gnocchi recipe. Mixing Gorgonzola cheese or blue cheese with cream and other pantry staple ingredients takes on a whole new level of deliciousness. Let me show you how to make this delicious recipe real quick.

If you love creamy pasta recipes then you will love my homemade creamy cajun chicknen pasta and spinach and ricotta pasta recipe

Ingredients

Potato gnocchi: substitute with cauliflower gnocchi or pasta. And yes, pasta is not gnocchi as they are made with different ingredients, however, in this recipe, it will make a fantastic alternative. I use shelf-stable gnocchi but you can also use a fresh one.

Gorgonzola cheese: the star of today's recipe, you will never see it in the same light after today, it is so good you will have to stop yourself from eating it every time.

Half and half: this is also known as single cream, you can always use heavy cream if you want, I choose half and half for a healthier option. Substitute with heavy cream

Butter: this can be salted or unsalted, make sure to adjust the salt accordingly if you will be using salted butter. substitute butter with olive oil

Low sodium chicken stock

Toasted walnut: for that extra crunch and nutty flavor, more importantly, it complements the gorgonzola sauce beautifully

Garlic: lots of it, I used 4 large garlic cloves for this recipe

Onions

Italian seasoning: substitute with herbs de Provence or my homemade potato seasoning.

Fresh baby spinach: for a pop of green and some healthiness in your dish

Salt and black pepper

How to make gorgonzola gnocchi

Because this dish is so fast to prepare and gnocchi cooks so quickly, I recommend you make the sauce first and boil the gnocchi just before you add it to the sauce.

In a skillet over medium heat, melt the butter. Add the chopped onions and saute until softened and fragrant, add the chopped garlic to the softened onions and continue to saute for another minute or two. Do keep an eye so that the garlic does not burn

Pour half and half and the chicken stock into the pan then season with black pepper, Italian seasoning and stir to combine. Reduce the heat and bring the sauce to a gentle simmer for about 2-3 minutes.

While the sauce is simmering, bring a large pot of salted water to a boil on medium-high heat, add the gnocchi and boil for 2 minutes or according to the packet instructions. Drain and set aside. You will know the gnocchi is cooked when it floats to the top of the water

Stir in cubed gorgonzola cheese to the simmering sauce, and mix until melted and combined. The creamy sauce should be slightly reduced at this point.

Add the boiled gnocchi to the gorgonzola sauce and stir to combine, Stir in the fresh baby spinach and mix until wilted. Taste and adjust salt and black pepper to taste.

Remove the pan from the heat and serve immediately with some chopped toasted walnut and freshly grated parmesan cheese (optional). Enjoy!

How to store and reheat gorgonzola gnocchi

Gorgonzola gnocchi is best served fresh, however, if you have any leftovers, store them in an airtight container in the fridge for up to 2 days.

To reheat, add a splash of water or milk to aid reheating, then microwave for a minute or two. Alternatively, you can reheat in a skillet over medium heat until warmed through. Enjoy!

What to serve it with

This dish is perfect as is, it makes a fantastic meatless meal but you can also serve it with a side of green salad or some protein for a more balanced meal. I like to serve it with

Air fryer chicken thighs

Air fryer salmon

Garlic butter chicken bites

Steak bites and many more

FAQs

How much gnocchi per person

Realistically for an adult, I would say about ½ a pound per person, however, it will depend on the appetite of who you are serving the dish to. Many websites recommend 125g gnocchi per person, however, I discovered that to be insufficient and unachievable if consumed as a complete meal.

Can I add bacon to this recipe

You could add bacon to this recipe if you would like, however, it is not necessary. The recipe already has a lot of flavor from the gorgonzola and the other ingredients. Adding bacon may make it too salty and you may also be adding unnecessary calories to an already rich dish.

What is gnocchi

Gnocchi is a type of Italian pasta made from potato, flour, and egg. It is often served with tomato sauce or a cheese sauce.

What can I substitute for gnocchi

Gnocchi can be substituted with cauliflower gnocchi or pasta. If you are using pasta, make sure to use a shape that will hold the sauce well.

Gnocchi vs pasta

This is a simple debate, gnocchi and pasta are not the same, although they can be used interchangeably in recipes if you fancy. Gnocchi is made with potato and flour, while pasta is made with flour and eggs.