There’s something kind of magical about making gnocchi from scratch. The dough comes together in your hands, you roll a few ropes, cut little pillows, press those tiny ridges—nothing fancy, just simple and oddly relaxing. Boil them till they float and go fluffy. Then toss them into a warm pan and let them meet a gorgonzola cream sauce. Heaven.
The sauce is the secret. Cheese melts into cream and a bit of butter, turns silky, and clings to every gnocchi like it was made for it. I add a pinch of nutmeg—just enough to warm things up without stepping on that gentle gorgonzola tang. Honestly, that little hint makes a big difference.
This dish feels a bit indulgent, but also super comforting. The kind you linger over with a glass of white wine while the evening slows down around you. I’d say make extra—trust me, you’ll want more sauce, and probably a second bowl. No regrets.
For the gnocchi
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800 g
potatoes, starchy variety
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200 g
all-purpose flour, plus extra for dusting
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1
egg, lightly beaten
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1 tsp
salt
For the gorgonzola sauce
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Make the gnocchi
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Cook the potatoes
Boil the potatoes in their skins until tender. Drain, peel while warm, and pass through a potato ricer.
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Form the dough
Add flour, egg, and salt to the potatoes. Gently mix until the dough comes together — avoid overworking to keep gnocchi light.
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Shape
Roll the dough into long ropes, cut into bite-sized pieces, and shape with a fork to create ridges.
Prepare the sauce
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Melt the cheese
In a pan over low heat, melt butter with cream. Add gorgonzola and stir until smooth. Season with nutmeg, salt, and pepper.
Cook and serve
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Boil the gnocchi
Drop gnocchi into salted boiling water. When they float to the surface, cook for 1 more minute, then remove with a slotted spoon.
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Coat in sauce
Toss the gnocchi gently in the gorgonzola sauce until fully coated. Serve immediately.
Note: You can make the gnocchi a few hours ahead — just dust them with flour and keep covered until ready to cook.
Updated: August 30, 2025