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Gnocchi with Creamy Gorgonzola Sauce

BT Calgary | posted Tuesday, Dec 5th, 2017

Pillowy potato dumplings cook right in the sauce, so there’s no need to use more than one pan to make this creamy side. Gorgonzola dolce has a mild, sweet flavour that doesn’t overwhelm, so you can serve this dish alongside a variety of mains – try it in place of mashed or scalloped potatoes.


Makes: 5 to 6 servings                                                  

Prep time: 5 minutes

Cook time: 15 minutes

Ready in: 15 minutes                                    

Difficulty Level: Easy


Per serving (about 1/2 cup): 290 calories, fat 18 g (11 g of which is saturated), sodium 420 mg, carbohydrate 23 g, fibre 2 g, sugars 5 g, protein 9 g


  • 3/4 cup (175 mL) 35% whipping cream
  • 3/4 cup (175 mL) PC® Blue Menu Chicken Broth
  • Pinch (0.5 mL) each freshly ground black pepper and ground nutmeg
  • 1/3 cup (75 mL) crumbled PC® BLACK LABEL GORGONZOLA DOLCE SOFT BLUE-VEINED CHEESE or PC® Blue Cheese
  • 1 pkg (350 g) PC® Gnocchi Potato Dumplings
  • 1/4 cup (50 mL) grated PC® Splendido Parmigiano Reggiano Cheese
  • 2 tbsp (25 mL) chopped fresh chives



  1. Heat cream, broth, pepper and nutmeg in large nonstick skillet over medium heat; bring to a simmer.
  2. Add Gorgonzola cheese; cook, stirring constantly, until melted and mixture is thick enough to coat back of spoon, 3 to 4 minutes.
  3. Stir in gnocchi; return to a simmer. Cook, stirring occasionally, until gnocchi are heated through, 2 to 3 minutes. Sprinkle with Parmigiano-Reggiano cheese and chives. Serve immediately.


Chef’s Tip: Use a fork to easily crumble the Gorgonzola cheese.