We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce—a sweeter, milder variety of blue cheese—and topping them with crisp breadcrumbs.
Ingredients
4–6 servings
Special Equipment
Step 1
Place potatoes in a large pot. Add water to cover by 1"; bring to a boil, reduce heat to medium, and simmer until tender, 25–30 minutes. Drain; set aside and let cool slightly. Peel potatoes. Pass through ricer or a food mill or sieve, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/3 cup Parmesan, 1 cup flour, 1 teaspoon salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, then divide into 4 pieces.
Step 2
Line a rimmed baking sheet with parchment paper; dust with flour. Working with 1 piece at a time (keep other pieces covered with a damp kitchen towel), roll dough into a 24"-long rope. Cut crosswise into 1" pieces. Working with 1 piece at a time, press lightly on gnocchi with the back of the tines of a fork and gently roll gnocchi to create ridges on 1 side. Place on prepared baking sheet and lightly dust with flour. DO AHEAD:Can be made 4 hours ahead. Cover and chill.Cover and chill remaining grated cheese.
Step 3
Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.
Step 4
Preheat oven to 375°F. Bring a large pot of salted water to a boil. Working in batches of about 12 at a time, cook gnocchi until they float to the surface, 2–3 minutes. Using a slotted spoon, transfer gnocchi to a baking dish coated with 1 tablespoon butter.
Step 5
Mix 3 tablespoons Parmesan, remaining 1 tablespoon butter, and breadcrumbs in a small bowl. Strain reserved cream mixture into dish all over gnocchi. Break off small pieces of Gorgonzola; scatter over. Sprinkle the remaining Parmesan over, then the breadcrumb mixture.
Step 6
Bake until the filling is bubbling and the topping is browned, 25–30 minutes.
How would you rate Gnocchi Gratin with Gorgonzola Dolce?
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Reviews (43)
Back to TopI made my own gnocchi, from a different recipe, not as light as I would have liked, but I’m new to gnocchi. the sauce, however, was outstanding. The subtle hint of ginger was a surprising and delicious addition to the usual Gorgonzola cream sauce. I did throw in a couple of peeled cloves of garlic with the rosemary, ginger, and cream, otherwise made as directed. Definitely will make this sauce again, and will keep working on my gnocchi technique.
Anonymous
Los Angeles
6/29/2021
I bought the gnocchi, added garlic as others suggested and made as directed but I found it to be a little blah.
n_crutcher6157
Canada
8/29/2020
I was skeptical about this recipe- it seemed too simple but it was very good. I followed some of the recommendations of other posters, bought gnocchi, pulled back a tad on the ginger and added garlic. Extremely good and easy. We served it to company and it was popular. Will definitely make it again!
Canada
2/9/2020
Delicious! The scratch gnocchi makes this really special. The gnocchi can be made ahead and frozen, prior to the step of boiling in water. Freeze on the cookie sheet then transfer to an air tight container or bag. Throw in boiling water when you're ready to assemble. They float to the top when they're done.
nellybird
Minneapolis, MN
11/22/2019
This is a great recipe. I did modify a little. First off when reading the ingredients I thought more of a sweet potato gnocchi instead so that was the first substitution. The second is one of my kids has celiac so I also made it gluten free. Used Cup4Cup. As far as time, it is definitely worth it to have gnocchi made from scratch compared to store bought. No comparison what so ever.
kheba
Maryland
4/28/2018
Oh my! Very rich and very yummy. I, too, used prepackaged gnocchi (potato and whole wheat mixed), added a little garlic to the cream and threw some sauted mushrooms in, but otherwise followed directions. Fresh gnocchi would of course be even better, but no one complained. I doubled the recipe and my family of four still licked their plates clean.
sherrylkk
Raleigh, NC
2/26/2018
I 'cheated' and bought frozen gnocchi. John's is a great brand if it is available in your area. I used two 15oz packages. I skipped the ginger as it sounded weird to me but did follow other readers' advice and added two garlic cloves to the cream in addition to the rosemary. Couldn't find gorgonzola dolce at my store so I used plain gorgonzola. Be careful not to overcook the gnocchi as they continue to cook in the oven. Got lots of compliments on this dish from my guests and will definitely make again!
lmdavis92
Scottsdale, AZ
9/3/2017
I mean, this is just an incredible recipe. Not only do I personally enjoy making the gnocchi, it's really hard to mess this up. Just be sure not to overknead the dough so your gnocchi are light. Out of 12 dishes at a 20-person dinner party, this was EVERYONE'S FAVORITE. I tripled this recipe to feed 20 people, and had the tiniest amount of leftovers (YAY!). Since it is so rich, people usually only take a very small amount.
jamslets
Los Angeles, CA
11/21/2016
Like others, I made this dish with packaged gnocchi. Tasty!
mjkelly
Seattle, WA
10/22/2016
Delicious as a side or main dish with a light and crisp salad. Used ready made gnocchi and added ground nutmeg to the cream as most of it strained out. Followed the recipe otherwise. It was a bit salty because of all the cheese but it added to the decadent look and taste in the end. I would make again but trying to make the gnocchi ahead of time from scratch. :)
dirtyquack
Laredo, Texas
4/24/2016
Sauce sounds great and I would love to try this but would definitely use ready-made gnocchi. Rated as 3 due to difficulty of trying to actually make gnocci from scratch. As mentioned by previous reviewer, this site not crashes constantly, but frequently will not open additional pages/recipes
petra28
Jackson, MS
3/4/2016
The sauce is excellent; I added two peeled cloves of garlic to the cream sauce, let everything steep for well over the 30 minutes. The ginger and rosemary impart a subtle, yet distinctive flavor to the sauce. The gnocchi took quite a bit of time, and perhaps because it is unusually hot and humid, in spite of the dough feeling right, they stuck to the floured parchment paper, and it was a little difficult to peel,them off when the time came to cook them. The 6 ounces of Parmesan was quite a bit more than I could possibly imagine using; I ended up using about half. Perhaps the 6 ounces was supposed to be as in a measuring cup (which would be 3/4 cup); 6 ounces by weight was nearly 4 cups! Overall, this was good, but I either need to practice my technique or succumb to,using remade gnocchi, unless I intend to spend the entire day in the kitchen! I tried to give this a rating of 3, but my iPad won't let me change my error from 2, which I clicked in error. Epicurious app rating, by the way, has fallen to a 1- tremendously glitchy, to many pop-ups, cannot review, rate, or make notes in the app, and crashes all the time. Used to be my favorite app of all, not so anymore.
cookingdr
9/8/2015
Made this for Easter and it was a huge hit. People were fighting over the last of it. The gnocchi-making process is a little labor intensive, but totally worth it for how amazing the final product tasted.
bloodrosedatura
San Diego, CA
4/7/2015
Loved this dish but be warned it is very filling. I used store bought gnocchi but will try to make my own next time. The sauce was amazing. I added sauteed mushrooms and cherry tomatoes part way through because I wanted some extra vegetables.
amanda_ca
Toronto
8/26/2014
My kids even loved it. My 11 year old said it was awesome.
shortyspice
Merritt, BC
3/3/2014
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