Potato Gnocchi with Dolce Gorgonzola Sauce

COOKING TIME: 40 Minutes


  • 1 package Isola Potato Gnocchi
  • 4 quarts water lightly salted for boiling
  • 3 to 4 oz crumbled Dolce Gorgonzola (cheese rind removed)
  • 3 tbsp butter; preferably unsalted
  • 1/4 cup grated Reggiano Parmigiano
  • 2 Tablespoons Whole Milk

Preparation Instructions

  1. Peheat oven to 375 degrees Fahrenheit.
  2. Bring salted water to a boil and drop in several gnocchi at a time. Cook until the water returns to a boil.
  3. When the gnocchi float to the surface of the water remove them and transfer to a casserole dish.
  4. For the sauce, heat butter in a skillet, add milk and slowly add in the crumbled Dolce Gorgonzola and cook slowly over low heat stirring constantly until sauce is thick and smooth.
  5. Pour the sauce over the gnocchi toss lightly and sprinkle with the grated Reggiano Parmigiano cheese.
  6. Place in oven for 30 minutes waiting for cheese sauce to lightly bubble and brown.
  7. Serve with a side salad or vegetable and a glass of white wine.

Add Recipe Kit To Cart