Gnocchi in Gorgonzola sauce

Gnocchi in Gorgonzola sauce

Total: 30 min. | Active: 30 min.
Nutritional value / people: 582 kcal
, Fat: 33 g
, Carbohydrate: 51 g
, Protein: 16 g

Using pre-packaged, refrigerated gnocchi, this wholesome dish can be ready in minutes – something that I find very handy on a day-to-day basis. The sauce can be whipped up in a flash. If you have the time, you can make your own gnocchi or prepare it in advance, freeze it and bring it out the next time you're in a rush.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 onion, finely chopped
1 dl white wine (or water)
2 dl single cream
200 g blue cheese (e.g. Gorgonzola), broken into pieces
2 tsp lemon juice
salt and pepper to taste


700 g potato gnocchi
salted water, boiling
1 bunch flat-leaf parsley, finely chopped
a little pepper
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How it's done

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Heat the oil in a pan, sauté the onion. Pour in the wine and reduce a little. Pour in the cream and simmer for approx. 3 mins. Add the Gorgonzola, melt over a low heat while stirring. Add the lemon juice, simmer briefly, season the sauce.


Cook the gnocchi in boiling salted water until they float to the surface. Drain the gnocchi, add to the sauce, add the parsley, mix everything together, season with a little pepper.

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