Gorgonzola Cream Sauce for Gnocchi
A perfect pairing, gnocchi with gorgonzola cream sauce.
Printable recipe below
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If you're looking to elevate your pasta game, look no further than the delightful combination of gnocchi with gorgonzola cream sauce. This dish is a rich, creamy, and utterly indulgent treat that will impress your dinner guests or provide the perfect comfort food for a cozy night in.
The Magic of Gorgonzola Cream Sauce for Gnocchi
Gnocchi with gorgonzola cream sauce is the kind of dish that sounds fancy but is surprisingly easy to make. The star of the show, of course, is the gorgonzola cheese, a more subtle blue cheese that brings a sharp, tangy flavor to the sauce. When melted into a cream sauce, gorgonzola becomes smooth and velvety, perfectly coating each pillowy piece of gnocchi.
Gorgonzola Cheese Sauce Gnocchi
When it comes to comfort food, nothing beats the luxurious combination pasta with gorgonzola cheese. This dish brings together the creamy tang of gorgonzola with the soft, pillowy texture of gnocchi, creating a meal that’s both satisfying and indulgent. Perfect for a cozy night in or impressing guests, gnocchi sauce gorgonzola is a must-try for any
Gnocchi nutrition is another reason to love this dish. Made from potatoes or ricotta offers a great alternative to pasta. It’s a lovely source of carbohydrates and protein and provides essential nutrients like potassium and vitamin C.
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Potato Gnocchi vs. Ricotta Gnocchi
There are two main varieties of gnocchi: potato gnocchi and ricotta gnocchi. Both are delicious but have distinct textures and flavors.
Potato Gnocchi: These are the most common type of gnocchi. Made from a mixture of mashed potatoes, flour, and sometimes egg, potato gnocchi have a light, fluffy texture. They're slightly chewy and have a neutral flavor that pairs well with various sauces, including our beloved gorgonzola cream sauce for gnocchi. This potato gnocchi recipe sauce is perfect for a cozy night in, delivering a savory blend of cheese and herbs that perfectly complements the tender gnocchi. Here’s a great recipe for potato gnocchi.
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Ricotta Gnocchi: These gnocchi are made from ricotta cheese, flour, and eggs. They come together much more quickly and are lighter than potato gnocchi. Ricotta gnocchi are softer and more delicate than their potato counterparts. They have a richer flavor due to the ricotta cheese, making them a luxurious option. Ricotta gnocchi also cook faster and are less likely to become gummy if overcooked. Their creamier texture complements the gorgonzola cream sauce beautifully, creating a rich and indulgent dish. Here’s a great 20-minute Ricotta Gnocchi recipe.
What Is Gorgonzola?
But first, what in the world is Gorgonzola Cheese? Well….it’s a cheese that is produced in Gorgonzola, Italy! It is sometimes confused with Blue Cheese, but there are some differences. First, Gorgonzola cheese is not as smelly as blue cheese, nor does it have the sharp taste of Blue Cheese. Gorgonzola is made from cow’s milk and is usually aged 3-4 months, while blue cheese is typically aged longer. So now that you know what gorgonzola is, lest get onto why this sauce is so amazing!
Gorgonzola Cream Sauce is so versatile, you can serve it on almost anything! I often serve this sauce on main dishes such as steak, chicken, pasta, ravioli or gnocchi. This sauce has been a part of some of my most memorable meals around my table. The creamy decadence is like no other. I had one guest ask “would it be rude if I licked my plate:) It was so funny and a testament to how good it really is.
Gnocchi Quattro Formaggi
If you're feeling extra indulgent, why not take it up a notch with gnocchi quattro formaggi? This four-cheese version includes gorgonzola cream sauce, along with other cheeses like mozzarella, Parmesan, and fontina. The result is a decadent, cheesy masterpiece that is sure to impress. Simply prepare the gnocchi as usual, mix the cheeses into the gorgonzola cream sauce, and bake until bubbly and golden. Here’s a great and easy recipe for Gnocchi Quattro Formaggi
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Gorgonzola Cream Sauce on Pasta:
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Pasta Recipes with Gorgonzola Cheese (recipe below)
Spaghetti Gorgonzola Recipe: Pasta with gorgonzola cheese is like turning a simple pasta dish into a gourmet affair. Here's a straightforward guide to achieving pasta perfection using your gorgonzola cream sauce:
Cook the Spaghetti: Start by boiling your spaghetti until it reaches al dente perfection. We're talking pasta with a bit of a backbone, not the limp noodles you might find in a sad cafeteria. Drain them, but don't rinse them – we want that starchy goodness to help the sauce cling to the pasta.
Prepare the Gorgonzola Cream Sauce: See the recipe below.
Toss and Coat: Time to bring the spaghetti into the saucy rebellion. Toss those al dente strands into the pan, ensuring each piece gets a generous coating of the Gorgonzola Cream Sauce. This is not a delicate affair – we're going for a full-on cheese hug, making sure every bite packs a flavorful punch.
Garnish with Fresh Herbs (optional): Don't forget the finishing touch. Sprinkle some fresh herbs on top of your Spaghetti Gorgonzola recipe masterpiece. A parsley confetti on your pasta party adds a touch of freshness to the boldness of the dish.
Serve and Indulge: Plate up your Spaghetti Gorgonzola Recipe. Each forkful should be a medley of flavors – the creamy rebellion of Gorgonzola, the perfectly cooked spaghetti, and the herbaceous notes from the garnish. This is not just a meal; it's a culinary awakening. Heehee
Pair with Confidence: Now, if you're feeling fancy, pair your Spaghetti Gorgonzola recipe with a glass of white wine. It's the yin to your pasta's yang, cutting through the richness and enhancing the overall experience. Cheers to a saucy celebration!
There you have it – a guide to using Gorgonzola Cream Sauce on spaghetti and gnocchi that's as casual as it is bold. This isn't your grandma's pasta; it's a rebellious feast for your taste buds. Let me know if you’d like more gorgonzola cheese recipes with pasta.
Remember, this sauce can be modified in many ways to suit any preference. I’ve added all of this information to the recipe below. Enjoy!
xx, L
Easy Gorgonzola Cream Sauce
Ingredients
Instructions
- Melt butter in a medium saucepan over medium-low heat. Whisk in flour.
- If using onion, shallots or garlic, add to the sauce now. Whisk to combine.
- Slowly whisk in cream to ensure a smooth consistency.
- When the mixture begins to bubble around the edges, stir in 1/2 of the Gorgonzola cheese. Cook until the cheese is melted.
- Add the rest of the crumbled cheese and stir. (if you want some chunks left in the sauce, remove from the heat now)
- Serve hot.
- If you'd like a thicker sauce, continue to simmer until the sauce until it reduces to the desired consistency.
Notes
• This recipe can easily be doubled or halved.
• Freeze a wedge of Gorgonzola cheese for up to 6 months. (frozen cheese is best used in cooked dishes)
• I love this cream sauce on steak, chicken, pasta, ravioli or gnocchi, and vegetables! It’s so yummy over a plate of roasted potatoes, asparagus, broccoli or cauliflower.
Optional Add-Ins: It's fun to mix it up.
1/4 cup chopped onion
1/4 cup chopped shallot
Cooked Chicken
Spinach
Chopped Chives
Chopped parsley
1 oz. grated parmesan
Easy Gorgonzola Cream Sauce
Ingredients
- 1 Tablespoon of butter
- 1 Tablespoon all-purpose flour
- 2 cups heavy cream
- 4-6 oz Gorgonzola Cheese
- 3/4 teaspoon of salt
- 1/4 Pepper or to taste
- ⅛ teaspoon fresh grated nutmeg (optional)
Instructions
- Melt butter in a medium saucepan over medium-low heat. Whisk in flour.
- If using onion, shallots or garlic, add to the sauce now. Whisk to combine.
- Slowly whisk in cream to ensure a smooth consistency.
- When the mixture begins to bubble around the edges, stir in 1/2 of the Gorgonzola cheese. Cook until the cheese is melted.
- Add the rest of the crumbled cheese and stir. (if you want some chunks left in the sauce, remove from the heat now)
- Serve hot.
- If you'd like a thicker sauce, continue to simmer until the sauce until it reduces to the desired consistency.
Notes
• This recipe can easily be doubled or halved.
• Freeze a wedge of Gorgonzola cheese for up to 6 months. (frozen cheese is best used in cooked dishes)
• I love this cream sauce on steak, chicken, pasta, ravioli or gnocchi, and vegetables! It’s so yummy over a plate of roasted potatoes, asparagus, broccoli or cauliflower.
Optional Add-Ins: It's fun to mix it up.
1/4 cup chopped onion
1/4 cup chopped shallot
Cooked Chicken
Spinach
Chopped Chives
Chopped parsley
1 oz. grated parmesan