Potato Gnocchi with Gorgonzola
Indulge in the ultimate Italian comfort food with this Potato Gnocchi with Gorgonzola recipe, a creamy and luxurious dish that’s guaranteed to impress. Made from scratch with tender russet potatoes, these fluffy, pillowy gnocchi are paired with a rich and velvety Gorgonzola sauce made from melted cheese, heavy cream, and a touch of butter. The subtle sharpness of the Gorgonzola perfectly complements the delicate texture of the gnocchi, creating a harmonious balance of flavors. Ready in just an hour, this dish is ideal for an intimate dinner or an elegant gathering. Garnished with freshly chopped parsley for a burst of color and freshness, this easy-to-follow recipe delivers restaurant-quality results at home. Perfect for fans of Italian pasta dishes, creamy sauces, or anyone looking to elevate their weeknight meals!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 2 cups All-purpose flour
- 1 large Egg yolk
- 1 teaspoon Salt
- 6 ounces Gorgonzola cheese
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash and boil the potatoes in their skins until fork-tender, approximately 20-25 minutes.
Drain the potatoes and allow to cool slightly, then peel them.
Press the peeled potatoes through a potato ricer into a clean work surface or large bowl to create a fluffy consistency.
Add the flour, egg yolk, and salt to the riced potatoes. Gently combine the ingredients with your hands until a soft dough forms. Do not overwork the dough.
Divide the dough into four portions. Roll each portion into a rope about 1/2 inch in diameter.
Cut each rope into 1-inch pieces. Optionally, press each gnocchi piece gently with the tines of a fork to create ridges.
Bring a large pot of salted water to a boil. While waiting, prepare the Gorgonzola sauce.
To make the sauce, combine the Gorgonzola cheese, heavy cream, and butter in a saucepan over low heat. Stir gently until the cheese melts and the sauce is smooth. Season with black pepper.
Cook the gnocchi in boiling water. They will be done when they float to the surface, about 1-2 minutes.
Using a slotted spoon, transfer the cooked gnocchi into the Gorgonzola sauce. Toss gently to coat.
Serve the gnocchi immediately, garnished with fresh parsley for a pop of color and flavor.
Nutrition Facts
Calories |
3428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 96.2 g | 481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 4894 mg | 213% | |
| Total Carbohydrate | 387.9 g | 141% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 12.2 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1124 mg | 86% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 5440 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
