Creamy gnocchi in just 5-6 minutes? Let’s make it! You only need three ingredients and a few spices.
Ingredients for 2 servings:
400 g gnocchi
200 g heavy cream (use at least 30% fat — don’t go lower)
150 g Gorgonzola Dolce (not Piccante — Dolce is creamier, milder, and slightly sweet. You can find it in almost any grocery store)
Spices
1/6 teaspoon nutmeg
1/4 teaspoon ground black pepper
10 fresh basil leaves
Method:
00:00 – Intro
00:12 – Start by cutting the gorgonzola into small pieces. Smaller chunks melt faster and make your sauce silky and smooth. Make sure you’re using Gorgonzola Dolce — it’s mild, creamy, and a little sweet, perfect for this sauce.
Now, set a pot of water on the stove and bring it to a boil. Once it boils, add one teaspoon of salt — that’s for the gnocchi.
00:46 – Let’s move to the sauce. Grab a pan and set it to medium heat, about 6 out of 9. Pour in the heavy cream right away, without preheating the pan. If the pan gets too hot first, the cream can curdle — so add it cold.
Stir the cream and then add the nutmeg and black pepper. No need for salt — the gorgonzola already has plenty.
Now drop in the gorgonzola pieces. Keep stirring as they melt. You’ll see them slowly turn into a creamy, smooth sauce — this takes about 2 to 3 minutes.
When the cheese is almost melted, tear the basil leaves with your hands and add them in. Tearing is better than cutting — it keeps the basil’s fresh aroma.
01:45 – While your sauce is melting, the water should be boiling. Drop in the gnocchi. The moment they float to the top, scoop them right into the sauce — don’t wait, or they’ll turn mushy. Gently stir so each gnocchi gets coated.
Lower the heat to low, around 3 out of 9. Cover the pan with a lid and let everything simmer together for 1–2 minutes.
Take off the lid, stir again, and that’s it. Your gnocchi are coated in a rich, creamy gorgonzola sauce and ready to serve.
Creamy, cheesy, and ready in 6 minutes — that’s dinner done! Give it a try and tell me how yours turned out.
Creamy in just six minutes. Let’s do it. You only need three ingredients and a few spices. Start by cutting the gorgonola into small pieces. This way it melts perfectly in the sauce. Use gorgonola dolce. It’s creamy, mild, and a little sweet. Perfect for the sauce. It’s also the most common type, so you can usually find it in any grocery store. At the same time, bring a pot of water to a boil. Add one teaspoon of salt as soon as it boils. That’s for the Now, let’s make the sauce. Put a pan on medium heat, around six out of nine. Right away, without preheating, pour in heavy cream, 30% fat. Stir it. We don’t preheat the pan first because that could make the cream curdle. Add nutmeg and ground black pepper. Stir again. No salt here. Gorgonola already gives enough saltiness. Drop in gorgonola pieces. Stir constantly. Look, the cheese is starting to melt now. Keep stirring so it melts evenly into a smooth sauce. This takes two to three minutes. When the cheese is almost fully melted, add a few fresh basil leaves and stir them in. Tear basil with your hands, not a knife. It’s gentler and keeps the fresh smell better. While the sauce is coming together, the water should already be boiling. Drop in the noki at the moment they start to float to the surface right at that moment, not later. Put them straight into the sauce and stir so every piece gets coated. If you leave them floating longer, they’ll turn too soft. Stir gently into the sauce so the noki don’t break. Now lower the heat to low. If you have numbered stove settings like us, that’s three out of nine. Cover with the lid and let the simmer in the sauce for one two minutes on a gentle boil. Open the lid, stir again and remove from heat. And that’s it. Reach creamy with goransola in just 6 minutes. So easy, so delicious. Give it a try and let us know how it turned
Dining and Cooking