Easy potato gnocchi with blue cheese sauce, made with heavenly gorgonzola cheese!
A delicious and filling blue cheese gnocchi recipe that can be easily adapted to include popular add-on ingredients such as mushrooms, spinach, bacon, or even walnuts!
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I always keep a few packs of shelf-stable store-bought gnocchi in my kitchen cupboard for quick and easy weeknight dinners when time is tight.
This creamy blue cheese gnocchi is so delicious, it could easily be served in a fancy Italian restaurant.
You'd never guess it takes just minutes to make.
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🛒 Ingredients
Only 6 ingredients are needed to make this easy gnocchi recipe!
Gnocchi - I use shelf-stable gnocchi (found next to the dried pasta at the supermarket). You can also make this recipe with fresh gnocchi which you will find next to the fresh pasta.
Crème Fraiche - or substitute for double cream. It's best to use full-fat crème fraiche so the sauce won't split.
Blue Cheese - gorgonzola or stilton can be used to make the blue cheese sauce.
Parmesan - for a savoury flavour..
Peas - frozen peas are added for the last few minutes of cooking to give the dish colour. You could also wilt some baby spinach into the sauce.
Parsley - for garnish. I sometimes also use thyme or sage. Whatever fresh herbs you have to hand will work!
🔪 How to make creamy blue cheese gnocchi
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Bring a pan of salted water to the boil on a medium-high heat and cook the gnocchi for 3-4 minutes until tender, adding the peas for the final minute of cooking. Reserve a cup of gnocchi cooking water before you drain the gnocchi into a colander.
Two: In a saucepan place the crème fraiche, blue cheese, and grated Parmesan and heat gently until the cheese melts. Stir often with a wooden spoon.
Three: Add as much reserved gnocchi cooking water as needed in order to create a silky smooth sauce.
Four: Stir the cooked gnocchi and peas through the blue cheese sauce and serve with chopped Parsley. Season with salt and pepper.
Top Tip
- Always keep a packet (or two) of shelf-stable gnocchi in your cupboard, ensuring you're always prepared for a quick and easy meal.
- Remember to reserve some of the gnocchi cooking water before draining. It helps to emulsify the blue cheese sauce, making it smooth, glossy, and irresistible!
🍴 Serving suggestions
Serve the gnocchi on its own for a tasty and filling meal. For something more substantial, homemade focaccia or air fryer garlic bread is always a good option, as is a side of green vegetables, such as air fryer broccoli Parmesan or roasted Tenderstem broccoli!
Read my post on what to serve with gnocchi for 31 new ideas to try!
📖 Variations
- Sprinkle some toasted walnuts on the blue cheese gnocchi for crunch and texture.
- Stir through some cooked bacon or chorizo.
- Fry some mushrooms in garlic butter and fold these through the blue cheese sauce at the end of cooking for gnocchi with blue cheese and mushrooms!
- Turn it into a blue cheese and mushroom gnocchi bake by spooning the gnocchi into a baking dish, topping with breadcrumbs and grated Parmesan and baking in a hot oven for 8-10 minutes until golden and bubbling.
🥡 Storage
Store - Put leftover blue cheese gnocchi in an airtight container and store it in the fridge for up to 3 days.
Reheat - Reheat the gnocchi in the microwave until piping hot.
Freeze - Place the gnocchi and sauce in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before reheating in the microwave.
❓ FAQs
Gnocchi is made of small lumps of dough composed of either potato or semolina. Sometimes other ingredients such as cheese and herbs are also added.
Store it in the fridge for up to 3 days and reheat it in the microwave.
It's likely you cooked the gnocchi for too long. Although packet instructions for timings are generally correct, I prefer to cook my gnocchi for a minute less than stated on the packet.
😋 More creamy comfort food recipes
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Recipe
Gnocchi with Blue Cheese Sauce
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Equipment
- 2 Saucepan
- Wooden Spoon
Ingredients
- 500 g Gnocchi shelf stable or fresh
- 100 g Frozen Peas
- 150 ml Creme Fraiche full fat
- 150 g Blue Cheese gorgonzola or stilton
- 4 tablespoon Parmesan grated
- 1 tablespoon Parsley chopped
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Bring a pan of salted water to the boil on a medium-high heat and cook the gnocchi for 3-4 minutes until tender, adding the peas for the final minute of cooking. Reserve a cup of gnocchi cooking water before you drain the gnocchi into a colander.500 g Gnocchi, 100 g Frozen Peas
- In a saucepan place the creme fraiche, blue cheese, and grated Parmesan and heat gently until the cheese melts. Stir often with a wooden spoon.150 ml Creme Fraiche, 4 tablespoon Parmesan, 150 g Blue Cheese
- Add as much reserved gnocchi cooking water as needed in order to create a silky smooth sauce.
- Stir the cooked gnocchi and peas through the blue cheese sauce and serve with chopped Parsley. Season with salt and pepper.1 tablespoon Parsley, ¼ teaspoon Salt, ¼ teaspoon Pepper
Notes
- Sprinkle some toasted walnuts on the blue cheese gnocchi for crunch and texture.
- Stir through some cooked bacon or chorizo.
- Fry some mushrooms in garlic butter and fold these through the blue cheese sauce at the end of cooking for gnocchi with blue cheese and mushrooms!
- Turn it into a blue cheese and mushroom gnocchi bake by spooning the gnocchi into a baking dish, topping with breadcrumbs and grated Parmesan and baking in a hot oven for 8-10 minutes until golden and bubbling
Toni
This is seriously THE BEST! These flavors are so good and it's such a creamy sauce. My mouth is watering just thinking about it.
Kim
Yum! This has always been one of my favorite gnocchi sauces and this recipe was great! Love the addition of the peas to break up the heavy flavors.
Anjali
This gnocchi is to die for!! It's rich and creamy and I love the tang from the blue cheese sauce - yum!
Tavo
The first time we had blue cheese gnocchi, there is no way back! they were fantastic!
Mairead
What an amazing sauce! Blue cheese sauce is the way to go for me from now on when making gnocchi. This recipe is definitely a keeper.