Gnocchetti Alla Gorgonzola

Gorgonzola – Ramagliolo9 CC BY-SA 4.0


For the gnocchi:
10 oz. boiled and peeled potatoes
4 oz. flour
4 oz. steamed and chopped spinach
2 eggs
salt and nutmeg

For the sauce:
5 oz. Gorgonzola cheese
3/4 cups cream
2 oz. butter

How to make Gnocchi alla Gorgonzola :

The gnocchi:
Mix the flour, the eggs, the mashed potatoes (still warm) and the spinach (be sure to have squeezed out all moisture) until you get a soft dough. Let stand for twenty minutes. Roll out the dough into long rolls about a 1/2 inch thick. Cut into 1-inch pieces. You can shape these by making little balls and pressing lightly with a fork or the thumb.

The sauce:
Melt the chopped Gorgonzola cheese in the cream and butter over a low flame.

Bring a pot of salted water to the boil. Gently drop in the gnocchi. When they float, remove with a slotted spoon and place in a warm serving dish.

Pour the Gorgonzola sauce over the gnocchi, mix gently and serve at once.

Serves 4

Regional recipe from Lombardy

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at