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Homemade Gnocchi with gorgonzola cream sauce

5 from 2 votes
These little potato pasta dumplings are heaven in a bite. Surprisingly easy to make, pair them with this delicious gorgonzola cream sauce for that extra rich flavor
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Servings: 4 people
Course: Appetizer, Main Course
Cuisine: European, Italian
Ingredients Method

Ingredients
  

Gnocchi
  • 2 lbs Idaho potatoes
  • 4 eggs
  • 1 lb flour
  • 2.5 oz grana padano cheese grated
Gorgonzola cream sauce
  • 1½ cups heavy cream
  • ½ lb gorgonzola dolce
  • 1½ tsp all purpose flour

Method
 

Gorgonzola cream sauce
  1. Let's make the sauce first as you can keep it warm until serving
  2. Heat the heavy cream in a 12-inch skillet over medium-high heat until small bubble begin to form in the middle and on the sides, about 1-2 minutes
  3. Add the gorgonzola and cook, stirring, until completely melted, about 2 minutes. Reduce heat to medium
  4. Cook, stirring, until the sauce is slightly thickened, about 3 minutes. Season with salt to taste
  5. Turn off the heat and keep warm
Gnocchi
  1. Bring a pot of water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes
  2. Drain, cool and rice with potato ricer (you can get these on Amazon)
  3. Combine potato,flour, egg and grana padano. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”
  4. On a floured surface, cut snakes into half inch pieces
  5. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3-5 minutes or until gnocchi floats to the top. Drain and serve with the gorgonzola cream sauce drizzled over
  6. Pro Tip- If you make too much to eat at one time you can easily freeze the Gnocchi