Gnocchi combines the best of potatoes and pasta, and these pillowy Italian dumplings are slathered in a rich, creamy pungent cheese sauce. Make sure to rice the potatoes while they’re hot to ensure the lightness of the gnocchi.

You’ll want a with something light, so go with this Spinach Salad with Warm Bacon Vinaigrette recipe, and end with a chocolatey sweet, such as our Chocolate Lava Cake recipe.

  • Yield: 6 servings
  • Total: 1 hr, 15 mins 
  • Active: 45 mins 

Ingredients (7)

  • 4 ½ pounds russet potatoes, scrubbed
  • 2 teaspoons salt
  • 2 eggs
  • 2 to 2 ½ cups all-purpose flour
  • 1 pint cream
  • 8 ounces blue cheese, crumbled (preferably gorgonzola)
  • 1 cup Parmesan cheese, grated


  1. Heat oven to 425°F.
  2. Place potatoes on a baking sheet and bake until the point of a knife enters them easily, about 45 minutes to an hour depending on the size of the potatoes. Peel potatoes while they are still warm and pass them through a ricer or food mill.
  3. Reduce oven heat to 350°F.
  4. Mix salt, eggs, and enough flour to the potatoes to make a dough which holds its shape but is not too stiff. Roll it out into logs the width of your thumb and cut into 1-inch lengths. Roll each piece against a fork or grooved board to make the traditional gnocchi shape.
  5. Bring a large pot of lightly salted water to a boil and add the gnocchi. Cook until they rise to the top and are no longer doughy in the center, about 2 minutes. Remove from the water and add the cooked gnocchi to a casserole dish.
  6. Bring the cream to simmer in a small saucepan, then simmer for 2 minutes or until slightly reduced.
  7. Add blue cheese to the pan, season to taste with pepper, reduce heat to low-medium and then cook, stirring occasionally, for 2 to 3 minutes or until cheese has melted (don’t worry if the mixture isn’t completely smooth).
  8. Spread the blue cheese sauce over the gnocchi. Sprinkle with Parmesan.
  9. Bake in the oven for 15 to 20 minutes or until the sauce is bubbling and the top is golden.