Gnocchi al Gorgonzola

Gnocchi with Gorgonzola


Preparation info

  • Serves


    • Difficulty


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is the ultimate cold-weather dish - comforting, rich, sublimely tasty and very hearty! Gorgonzola comes in two varieties: ‘dolce’, which is gentle and creamy or ‘piccante’ which is slightly drier and salty. Either can be used here.


  • 1 kg/ lb floury potatoes, scrubbed
  • 3 eggs, beaten
  • about 300 g/11 oz/2⅔ cups plain/all-purpose flour
  • 185 g/ oz Gorgonzola cheese
  • 400 ml/14 fl oz/1⅔ cups milk
  • about 105 ml/7 tbsp sunflower oil
  • about 30 sage leaves
  • butter, for greasing
  • salt
  • freshly grated Parmesan cheese, to serve (optional)


    1. Boil the potatoes until soft, then drain and peel quickly. Press through a potato ricer, mouli or a wide-meshed sieve or strainer twice. Blend in the eggs.

    2. Working carefully and quickly, gradually add just enough flour for the mixture to hold its shape, handling it as little as possible. Form a soft dough with your hands, then roll it all into long thumb-thick cylinders.

    3. Cut the cylinders into 2.5 cm/1 in sections (you should make about 72) and form into small concave gnocchi shapes by pressing them against the back of a fork or a flat cheese grater. Spread them out on a large board and set aside until required.

    4. Put the Gorgonzola cheese and the milk into a bowl and set it over a pan of simmering water. Stir together gently so that the milk does not curdle (which will make the sauce granular), until the cheese melts into the milk.
    5. Bring a large pan of salted water to the boil, carefully drop in the gnocchi and allow them to cook until they float on the surface. This should take about 1 minute if the gnocchi are really light.
    6. While the gnocchi are cooking, heat the sunflower oil in a pan until sizzling and fry the sage leaves for 20 seconds or until crisp. Drain the leaves on kitchen paper and set aside until required.
    7. Scoop out the gnocchi with a slotted spoon and arrange them in a warm, well-buttered ovenproof dish. You need about 12 gnocchi per person.
    8. Dress the drained gnocchi with the melted Gorgonzola cheese as soon as they come out of the pan, and toss together very gently.
    9. Garnish with a few fried sage leaves to serve. Offer freshly grated Parmesan cheese separately at the table, if you like.