6-Min Gnocchi Gorgonzola (Easy Step-by-Step Guide)

How to Make Gnocchi Gorgonzola Step by Step

This gorgonzola cream sauce gnocchi has everything you crave in a creamy, cozy meal. You get soft, pillowy gnocchi in a rich, salty, and slightly tangy cheese sauce. It tastes like pure comfort on a plate. And we take it one step further, because this recipe is extra quick. Our gnocchi with cream sauce is ready in just 6 minutes. Just follow the easy step-by-step recipe with the video and images below.

So, how do you make gnocchi gorgonzola? Let’s dive in.

Quick prep

Start with a bit of quick prep for your gnocchi cream sauce. Take the heavy cream and cheese out of the fridge about 15 minutes before you start. It’s optional, but everything blends more smoothly if you do it.

Cut the gorgonzola into small pieces. This way, the cheese melts smoothly into the sauce and gives you that rich, creamy texture you want. Tear the basil leaves by hand; we’ll add them to the sauce later.

At the same time, bring a large pot of water to a boil. Once it boils, add 1 teaspoon of salt. That’s the water for the gnocchi.

How to make gnocchi sauce?

Now let’s make our easy sauce for gnocchi. Place a pan over medium heat. If your stove has numbers, set it to 6 out of 9. Right away, before the pan gets hot, pour in heavy cream (30% fat). Give it a stir.

Don’t preheat the pan first. If the pan gets too hot when you add the cream, it might curdle. You only need a small amount of cream for this creamy sauce for gnocchi, and it warms up fast. When you add the gorgonzola, the cream is warm but not boiling. That’s perfect for melting the cheese smoothly.

Keep stirring. Add nutmeg and ground black pepper, then stir again. Don’t add salt. This gnocchi with gorgonzola cream sauce already has plenty from the cheese. So you won’t need any extra.

Drop in the gorgonzola pieces. Stir constantly. Look, the cheese is starting to melt now! Keep stirring so it melts evenly into a smooth sauce. This takes 2 to 3 minutes.

When the cheese is almost fully melted, add a few fresh basil leaves and stir them in.

Cook the gnocchi and add them to the sauce

While our sauce comes together, the water should already be boiling. Drop the gnocchi into salted water. If you want more details on how to cook perfect gnocchi, jump right here.

As soon as they float to the surface, right at that moment, not later, move the boiled gnocchi straight into the sauce. Stir so every piece gets coated. Don’t let gnocchi sit in the water too long, or they’ll turn too soft. And stir the gnocchi in cream sauce gently, so they don’t break.

Now reduce the heat to low. That’s 3 out of 9 if your stove uses numbers. Cover with a lid and let the gnocchi with gorgonzola sauce simmer gently for 1–2 minutes. Just a light boil is enough to bring everything together.

Open the lid, stir again, and remove from heat. The gnocchi are coated in creamy gorgonzola sauce and ready to serve. Just a few simple steps and simple ingredients, and you’ve got a comforting, delicious dinner on the table.

And that’s it, rich, creamy gnocchi alla gorgonzola in just 6 minutes. So easy, so delicious. Give it a try and let us know how yours turned out! It’s perfect for weeknight dinners or a quick weekend snack.

Ingredients and Tips (Plus Mistakes to Avoid)

Now let’s see what ingredients and equipment you need. We’ll also share a few tips and common mistakes you’ll want to avoid below.

Equipment

• Pot – to cook the gnocchi
• Pan – for cooking the creamy gnocchi gorgonzola sauce
• Spatula – use a soft spatula, not a metal one. Gnocchi are delicate, so stir them gently so they stay whole in the creamy sauce.

Ingredients

For exact measurements, jump to the recipe card below.

Gorgonzola cheese

You definitely need gorgonzola for gnocchi with gorgonzola sauce. This creamy Italian blue cheese melts into a rich, smooth, and slightly tangy sauce. Go for gorgonzola dolce, not piccante. Dolce has a mild, creamy taste with a little sweetness. It’s perfect for a blue cheese sauce that’s not too strong and just right for gnocchi. You can usually find it in any grocery store.

Here is what matters for a gnocchi gorgonzola recipe. Cut the cheese into small pieces before you add it to the cream. This way it melts fast and even. You get a silky sauce with no lumps, and it coats the gnocchi perfectly. No curdling. Just rich, bold flavor.

Gnocchi

Use any gnocchi you like. We prefer the ones from the fridge section. They cook fast, in just 2–3 minutes. Perfect for this quick, creamy gnocchi recipe.

If you enjoy easy gnocchi or ravioli dishes, you might also like our ravioli with sage butter. It’s simple, buttery, and ready fast.

We use about 200 g (7 oz) of raw gnocchi per person. Gnocchi doesn’t expand much when cooked, so it’s easy to measure the right amount before you start.

Heavy cream

Use heavy cream with at least 30 percent fat. Don’t go lower. To make a smooth gorgonzola cream sauce, you need enough fat to keep it stable when you heat it. With 30 percent cream or higher, the cheese melts right into the sauce and does not split.

This is key for all creamy gnocchi recipes. Low-fat cream can split, and you don’t want that.

Spices & herbs

You don’t need much, just nutmeg and black pepper. Nutmeg is classic in any gnocchi sauce recipe. It adds warmth and depth. Black pepper gives the sauce a little kick. Skip the salt. Gorgonzola makes the cheese cream sauce salty on its own.

For herbs, add a few fresh basil leaves. Tear the basil with your hands. Do not cut it with a knife. This way it stays fresh and aromatic.

That’s it for the ingredients you need. This is one of the simplest gnocchi sauces you can make. Especially with quick-cook gnocchi from the grocery store. It’s simple, fast, and so delicious.

Top Tips

We cooked this recipe many times, so we have a few tips for perfect results. Here they are.

• Take the heavy cream and cheese out of the fridge about 15 minutes before you start. It’s optional, but everything blends more smooth when it’s not ice cold.
• Cut the gorgonzola into small pieces before adding it to the pan. This way, it melts faster and gives you a smooth sauce.
• Pour the heavy cream into a cold pan. Place the pan on the stove and turn on the heat. Don’t wait for it to heat up. Add the cream right away.
• When you add creamy gorgonzola cheese to the heavy cream, the cream should be warm, not boiling. That’s exactly what happens when you skip preheating and pour the cream into a cold pan right as you turn on the heat.
• Add simple spices. Nutmeg and ground black pepper work best in a gnocchi cheese sauce.
• Stir constantly after you add the gorgonzola, so it melts perfectly.
• Don’t overcook the gnocchi—once they float, they’re done. Stir the gnocchi in white sauce gently. Use a wooden or silicone spatula or skimmer. Metal ones can break the delicate gnocchi.
• Let the cooked gnocchi simmer in the sauce for 1–2 minutes. Then take your creamy gorgonzola gnocchi off the heat. One to two minutes is enough, so they don’t get too soft.

​​Common Mistakes and How to Avoid Them

There are a few common mistakes to watch out for. Take a quick look, so you can avoid them and get the best results every time.

How to make sure your gnocchi don’t fall apart or turn mushy in the sauce?

• Cook them in gently boiling water, not a rolling boil.

• If you use store-bought gnocchi, follow the exact cooking time on the package. Take them out as soon as they float to the top, usually after 1–2 minutes.
• If you use fresh gnocchi, make sure they’re not too soft. Gnocchi with blue cheese sauce are very creamy, so you want the gnocchi to hold their shape.

How to make a perfect sauce?

• Use the exact amounts in the recipe card below. This gnocchi and gorgonzola cheese recipe has the perfect balance, so stick to the measurements for the best results.
• Don’t swap in cream cheese or other types of cheese. The best sauces for gnocchi are made with gorgonzola or Parmesan. Other cheeses won’t melt the same way and can change the flavor.
• For rich, smooth gorgonzola cream sauce gnocchi, never cook on high heat. Keep the cream at a gentle simmer: start on medium, then lower the heat once you add the gnocchi.
• Use heavy cream with at least 30% fat. Anything lower can split while cooking, and it won’t give you that silky, rich finish you want in a good cream sauce.
• Cut the gorgonzola into small pieces before you add it. It will melt evenly and quickly. And the sauce turns smooth with no lumps.

• Stir the sauce constantly until the cheese melts and everything turns silky. That’s the secret to getting a smooth, creamy sauce that clings to every gnocchi.

How to make sure your gorgonzola gnocchi sauce isn’t too strong?

• If the flavor feels too intense, it’s likely the cheese. For this dish, skip gorgonzola piccante. It’s sharp and bold. Instead, use gorgonzola dolce. It’s creamier and has a milder taste, perfect for gnocchi with gorgonzola.
• Add a pinch of nutmeg to soften the flavor.

• Don’t add all the cheese at once. Start with a small amount, taste your gorgonzola cream sauce for gnocchi, and add more only if you want a stronger flavor. We tested this recipe many times and found the perfect balance of cream and cheese. So stick to the measurements in the recipe card.

Which Gnocchi to Choose and the Best Way to Cook Them

Want the best gnocchi pasta for this recipe? The dish works with both homemade and store-bought. Let’s look at the pros and cons of each, so you can decide which one to use.

Homemade or Store-bought?

You can use either. Homemade gnocchi are more delicate and, of course, delicious. But they take more time. If you prepare gnocchi at home, make a big batch and freeze them. When you’re in the mood, boil them until they float to the surface. Then go ahead with our sauce for gnocchi. It’s ready in just 6 minutes!

Store-bought gnocchi are quick and easy. Especially the ones from the fridge section. They cook in just 2–3 minutes. So if you want blue cheese gnocchi ready in minutes, that’s the fastest option. To find a good brand, check the ingredient list. Look for gnocchi with just a few basics: potatoes, flour, and eggs.

How to Cook Perfect Gnocchi (Store-Bought or Homemade)

Gnocchi are delicate and cook quickly. To keep their shape and get the best texture, follow these simple steps:

• Boil water and add 1 teaspoon of salt.
• Take the gnocchi out of the package and gently separate them if any are stuck together. Don’t throw them straight into the pot all at once.
• Stir the water in a circle. Drop in the gnocchi carefully. Stir again slowly and gently with a wooden or silicone spatula. This way, they don’t stick to the bottom.
• As soon as the gnocchi float to the top, take them out with a skimmer and add them straight into your sauce. You can go for our creamy gnocchi sauce, or just add a piece of butter. That’s the lazy way if you don’t have time.
• Don’t use a metal spoon, skimmer, or spatula: gnocchi are soft and can break easily.

That’s all you need to know for cooking gnocchi. Next step? Combine the cooked gnocchi with the sauce. Pick white or red, both are delicious. Need ideas? We’ve got more good sauces for gnocchi right here.

Tips to Store, Serve, and Adjust the Recipe

Curious how to store, freeze, or adjust this gnocchi with cheese sauce? Or looking for simple serving ideas? Check out the tips below.

Store and Freeze

This gnocchi with white sauce tastes best when fresh. You can store leftovers in the fridge for up to 3 days. But the flavor and texture won’t be the same. And since this gnocchi recipe with cream sauce takes just 6 minutes, it’s best to make it fresh. All ingredients store well in the fridge, so you can keep them on hand and whip it up anytime.

Don’t freeze cooked gnocchi. It won’t hold its texture once thawed. And don’t freeze the cheese sauce for gnocchi either. It can split when you reheat it and won’t turn smooth again. This dish is best fresh and only takes minutes to make.

How to Adjust

Wondering what goes with gnocchi? There are plenty of ideas you can add to this simple gnocchi sauce to make it even better.

• Add more veggies. The easiest choice is a small salad of fresh baby spinach with a little olive oil and lemon juice. You can also add sautéed asparagus or broccoli. All of them pair beautifully with a white sauce for gnocchi.
• Add toasted nuts. Toasted walnuts are a classic with gorgonzola sauce. Toast them in a dry pan for a few minutes, until you smell the nutty aroma. Then sprinkle on top. The best part? You can toast walnuts in about the same time you boil gnocchi.
• Add fresh herbs. Serve this dish with basil or thyme. These herbs add a fresh aroma and are always easy to find in the store.
• Add chopped garlic if you like. Start with a small amount and taste as you go — the flavor can be very strong in this sauce. If you love garlic, try our garlic butter sauce. We made it with pasta in the blog post, but it goes perfectly with gnocchi too.
• Add a protein. For a vegetarian option, try crispy tofu. It works well with the sauce. Cut tofu into cubes and fry until golden. You can also add vegan steak or sausages. If you like smoky flavors, vegan bacon is a great choice. Don’t forget that broccoli or spinach also add some protein. You can also sprinkle edamame on top if you want more protein.
• Need more cheese? Sprinkle Parmigiano Reggiano or Pecorino over the top. Freshly grated Parmesan cheese is always perfect on top, and it works beautifully with gorgonzola.

• Add crunch. Texture makes cream sauce gnocchi even better. Try pangrattato—Italian breadcrumbs made from stale bread. If you only have plain breadcrumbs, season them and toast until crispy (check our recipe for seasoned breadcrumbs here). Lemon breadcrumbs also work beautifully. We used them in our creamy pesto pasta recipe, so check that post—they’ll taste amazing too! 
• Make it gluten-free. Just use gluten-free gnocchi. Follow the instructions on how to cook perfect gnocchi, and as soon as they float to the surface, add them to our blue cheese gnocchi sauce. Don’t overcook. The rest of the ingredients in this recipe are naturally gluten-free!

How to Serve

Planning a big gathering and wondering how to serve gnocchi and cream sauce? Or maybe you’re preparing a cozy family dinner? Here’s how to decide how much gnocchi per person and what sides go best.

How much gnocchi per person?

Plan for about 7 oz (200 g) per person. That’s the right amount to feel full and still enjoy the flavors of this creamy gnocchi pasta.

If you’re serving big family or hosting guests, try offering 3–4 toppings, almost like tapas. That way everyone can build their own version of gnocchi in gorgonzola cream sauce. Add crunchy breadcrumbs, toasted nuts, or simple veggies. You’ll find more topping ideas above.

What to serve with gnocchi?

You don’t need much, just something light to balance the creaminess. We love:

• Garlic bread
• A fresh green salad (like arugula, spinach, or mixed greens)

More About Gnocchi Gorgonzola + Sauce Ideas

Gnocchi works with so many sauces — not just gorgonzola. Below is a quick guide with the best options for different types of gnocchi. But first, here’s a quick look at what gnocchi gorgonzola is and how it’s traditionally served in Italy.

What Is Gnocchi Gorgonzola?

You probably already know, but here are a few details. It’s one of the easiest gnocchi sauce recipes you can make. In most cases, it’s soft potato gnocchi—made from flour, potatoes, and eggs. Cook them until tender, then coat them in a rich, creamy gorgonzola sauce. The sauce comes together with just cream or milk and, of course, Italian blue cheese gorgonzola. It’s one of the best sauces for gnocchi. The gnocchi stays soft and pillowy. The sauce is creamy and bold, so every bite tastes rich and cozy. In Italy, you often find it in trattorias. These are family-run restaurants where families pass recipes down through generations. It’s the place to go for authentic food, no fuss, just a very casual vibe. And yes, gnocchi is usually served as a first course!

Best Sauces for Potato Gnocchi

The classic? A potato gnocchi sauce with gorgonzola. That’s the one in this blog post. This is a favorite for a reason—comforting and so rich.

Want to try something different? Switch up your potato gnocchi sauce recipe and try:

• Butter sauce – simple, quick, and rich.
• Simple cream sauce – smooth, creamy, and ready in minutes.

All of these sauces take just 4–10 minutes and are super easy to make. We originally made these sauces with pasta in the blog posts. But they’re amazing with gnocchi too — and gnocchi actually cooks even faster than pasta.

Can You Use Tomato Sauce with Gnocchi?

Absolutely. Even though in many gnocchi recipes, sauce is usually creamy, a good tomato sauce can be just as tasty.

Here are a few gnocchi sauce ideas with tomato to try:

• Creamy tomato sauce with heavy cream and tomato paste.
• Fresh tomato sauce made with real tomatoes—simple and fast.

So whether you’re craving something cheesy or tangy, there’s a gnocchi sauce for every mood.

More Recipes

If you enjoy cozy gnocchi, ravioli, or tortellini dishes, here are a few more easy recipes to try:

• Ravioli with Sage Butter – simple, buttery, and full of flavor.
• Butternut Squash Ravioli Sauces – five delicious sauce ideas to choose from.