Gnocchi with Gorgonzola and Spinach | CookOS

Gnocchi with Gorgonzola and Spinach

Name: Gnocchi with Gorgonzola and Spinach
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tbsp garlic-infused butter; 2 cups fresh spinach, roughly chopped; 1/2 cup gnocchi cooking water, or as needed; 3 oz gorgonzola cheese; 1/4 cup grated Parmesan cheese; 1/4 cup heavy cream; Freshly ground black pepper, to taste; 1 lb fresh potato gnocchi

This gnocchi with gorgonzola and spinach features a decadent cream sauce made with melted blue cheese and fresh spinach that clings to tender potato gnocchi. The dish balances rich, tangy gorgonzola with earthy spinach and comes together in under 20 minutes.

🌍Italian 🏷️Gnocchi 🏷️Gorgonzola 🏷️Blue cheese 🏷️Spinach Creamy pasta

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by bortipastabar

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Ingredients

2 tbsp garlic-infused butter
2 cups fresh spinach, roughly chopped
1/2 cup gnocchi cooking water, or as needed
3 oz gorgonzola cheese
1/4 cup grated Parmesan cheese
1/4 cup heavy cream
Freshly ground black pepper, to taste
1 lb fresh potato gnocchi

8 Ingredients

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Instructions

1
In a large skillet over medium heat, melt the garlic-infused butter.
2
Add the fresh spinach and sauté until it has wilted down.
3
Pour in a splash of the gnocchi cooking water.
4
Add the gorgonzola cheese, grated Parmesan cheese, and heavy cream to the skillet.
5
Season with freshly ground black pepper.
6
Stir the sauce continuously until the cheeses have melted and the sauce is smooth and creamy. Add more cooking water if the sauce is too thick.
7
Meanwhile, cook the fresh gnocchi in a pot of boiling salted water according to package directions, typically until they float to the surface.
8
Drain the cooked gnocchi and add them directly to the skillet with the gorgonzola sauce.
9
Gently toss the gnocchi to coat them completely in the sauce.
10
Serve immediately in a warm bowl.

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Tips & Notes

Pro tips

Reserve gnocchi cooking water before draining—its starch helps emulsify the cheese sauce and prevents it from splitting.
Add gorgonzola off heat or at very low temperature to avoid the cheese seizing or becoming grainy.
Chop spinach before adding so it wilts evenly and integrates into the sauce rather than leaving whole leaves.
Taste and adjust seasoning carefully—gorgonzola and Parmesan are both salty, so taste before adding extra salt.

Substitutions

Gorgonzola → Dolcelatte or Taleggio (milder blue cheese or creamy Italian alternative)
Heavy cream → crème fraîche or mascarpone (adds tang and richness without thinning as much)
Fresh spinach → arugula or Swiss chard (adjust wilting time for heartier greens)
Garlic-infused butter → regular butter plus 1 minced garlic clove (simpler flavor but less depth)

Storage & make-ahead

Refrigerate leftover sauce separately from gnocchi for up to 3 days; reheat sauce gently over low heat and toss with freshly cooked gnocchi to prevent sogginess.

Common Questions

Can I make this with store-bought gnocchi?

Yes, store-bought gnocchi works perfectly. Use fresh or frozen gnocchi and follow the package instructions for cooking time before tossing with the sauce.

What can I substitute for gorgonzola cheese?

Dolcelatte, Roquefort, or Taleggio cheese are good substitutes. Each has a similar creamy texture but slightly different flavor intensities.

How do I prevent the gorgonzola from breaking?

Keep heat medium-low and add the cheese off heat or after removing from flame, stirring gently. Use the gnocchi cooking water to adjust consistency and prevent curdling.

Can I make this sauce ahead?

Make the sauce up to 4 hours ahead; reheat gently over low heat with a splash of pasta water. Toss with fresh gnocchi just before serving to avoid sogginess.