Italian · medium
Gnocchi al Gorgonzola
Creamy blue-cheese sauce with optional walnuts.
Steps
- 01
Melt butter with milk/cream over low heat. Stir in cheeses until smooth—don’t boil hard.
~6 min
- 02
Cook potato gnocchi al dente; toss with the four-cheese sauce and pasta water.
~5 min
- 03
Finish with black pepper. Serve immediately.
~1 min
Tips
- Low heat prevents grainy cheese sauce.
- A sharp cheese (Gorgonzola/Parmigiano) keeps it from tasting flat.