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Gnocchi with blue cheese sauce.
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5 from 5 votes

Gnocchi with a Creamy Blue Cheese Sauce

Easy potato gnocchi with creamy blue cheese sauce, made with heavenly gorgonzola cheese!
Course Main Course
Cuisine British, Italian
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings 3
Calories 582kcal
Author Beth Sachs

Equipment

  • 2 Saucepan
  • Wooden Spoon
  • Cheese Grater

Ingredients

Metric - US Customary
  • 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

Top Tips:
  • Always keep a packet (or two) of shelf- stable gnocchi in your cupboard, so you're never too far away from this quick and easy meal.
  • Don't forget to reserve some of the gnocchi cooking water before draining it, as it helps to emulsify the blue cheese sauce, making it smooth, glossy and inviting
 
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:
  • To Store. Put leftover blue cheese gnocchi in an airtight container and store it in the fridge for up to 3 days.
  • To Reheat. Reheat the gnocchi in the microwave until piping hot.
  • To 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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Gnocchi with a Creamy Blue Cheese Sauce
Amount per Serving
Calories
582
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
16
g
100
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
42
mg
14
%
Sodium
 
1616
mg
70
%
Potassium
 
225
mg
6
%
Carbohydrates
 
68
g
23
%
Fiber
 
6
g
25
%
Sugar
 
4
g
4
%
Protein
 
23
g
46
%
Vitamin A
 
802
IU
16
%
Vitamin C
 
15
mg
18
%
Calcium
 
387
mg
39
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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