Gnocchi Gorgonzola

Gnocchi Gorgonzola

Posted 2014-01-21 by dOlLyBoYfollow
I remember my first attempt at Gnocchi, it was a total disaster. A sloppy, doughy and downright inedible mess. But after doing a bit of research and a little refining I have discovered the secret to firm delicious gnocchi. Teamed up with a gorgonzola sauce this recipe is the ultimate in comfort food. It takes a bit of time to make and it's no slimmers delight but it sure tastes great.

Preparation Time: 1.5 hours
Cooking Time: 30 mins
Makes: 4 servings

1 kg of Desiree or Royal Blue potatoes
1 egg
250g of plain flour
150ml of cream
200g of Gorgonzola cheese (preferably latte)
100g of Walnuts roughly chopped
1tsp of salt
1 tbsp of butter


  • Place whole potatoes in the oven at 200c and cook until soft all the way through. Peel the potatoes and pass through a potato ricer into a large bowl, discard the skin.

  • Add the egg, salt and most of the flour to the potato. Mix well.

  • Dust a bench top with the remaining flour (you may need to add a little more) and roll out the potato dough into thin sausages about 3cm in diameter.

  • Cut the sausage into smaller gnocchi sized pieces, about 6cm long. Make sure the pieces of cut dough do not touch one another otherwise they will stick together.

  • Place a large saucepan of water on the stove and bring to the boil. Once boiling turn down to a simmer and drop in the gnocchi dough pieces.

  • When gnocchi float to the surface they are cooked. Scoop out the pieces with a slotted spoon.

  • This step is optional but I find it makes the gnocchi a bit firmer and gives it a nice colour: Add the butter to a frypan and quickly fry off the gnocchi pieces until they are a nice brown colour.

  • In another saucepan add the cream and gorgonzola cheese and gently heat until the cheese has melted. Stir to combine.

  • Place the fried gnocchi into a bowl and pour over your cheese sauce. Top with walnuts.

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