Gnocchi Al Gorgonzola (Sauce)

This Italian classic coats pillowy gnocchi in a velvety Gorgonzola sauce that takes less time to make than boiling the pasta. The cheese melts into softened butter, gets loosened with warm cream and sharpened with grated Parmesan, and that’s it. Four ingredients, one bowl, and an obscene amount of flavor.

Blending the Gorgonzola and butter together in a warmed bowl before adding cream is key. Warming the bowl first prevents the cheese from seizing up. You want a smooth, pourable sauce, not clumps of cold cheese clinging to the gnocchi.

Use mild (dolce) Gorgonzola here, not the aged piccante variety. Piccante has a much sharper, more pungent bite that can overwhelm the dish. Dolce melts smoother and has a gentler blue cheese tang.

Pro Tips

• Heat the cream before adding it to the cheese mixture. Cold cream shocks the butter and creates a grainy texture.
• Pull the gnocchi out with a slotted spoon the moment they float. Overcooked gnocchi turn gummy and fall apart in the sauce.
• Toss the gnocchi in the sauce immediately while they’re still wet. The starchy cooking water clinging to them helps the sauce adhere.
• Serve on warmed plates. This sauce solidifies quickly once it cools.

Variations

• Scatter toasted walnuts over the top for a crunchy contrast to the creamy sauce.
• Add a handful of fresh baby spinach to the warm sauce and let it wilt before tossing with the gnocchi.
• Finish with a drizzle of truffle oil for an over-the-top luxurious version.