Gorgonzola dolce melts at just 68°F, so Italian cooks stuff gnocchi fresh—refrigerated filling turns grainy instead of oozing.
Homemade Gnocchi Stuffed with Gorgonzola
Dive into a bowl of pure comfort with these delectable homemade gnocchi, generously filled with creamy gorgonzola. Topped with a velvety parmesan sauce and finished off with crispy bacon, this dish is a cozy hug for your taste buds. Get ready to savor every bite of this irresistible Italian delight!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
The Story
Gnocchi date back to Roman legions who carried a wheat-and-water porridge across the Empire, but the potato version only emerged after the 1700s when South American tubers reached Italy—so stuffing them with Gorgonzola, a cheese first aged in Valsassina's limestone caves around 879 AD, is Lombardy basically fusing its own ancient past with itself, no passport required.
Regional Twist
In Lombardy's Valtellina valley, cooks swap the parmesan for aged Bitto cheese and stir chopped walnuts into the cream sauce instead of hazelnuts, giving the Gorgonzola filling a mountain-pasture earthiness that city-slicker Milanese versions simply cannot match.
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- 800 g de pommes de terre (type Bintje ou Agria) (28.2 oz)
🥛Dairy & Eggs(4)
- 1 jaune d’œuf
- 120 à 150 g de Gorgonzola (dolce idéal pour plus de fondant) (4.24 oz)
- 20 cl de crème entière liquide (6.76 fl oz)
- 40 g de parmesan râpé fin (1.41 oz)
🫙Pantry Staples(1)
- 200 g de farine T45 (à ajuster selon humidité) (1.6 cup)
🧂Spices & Seasonings(1)
- 1 c. à café de sel (5 ml)
📦Other(1)
- Topping : Lardons, poivre, ciboulette, noisettes …optional
Nutrition (per serving)
Calories
1478
Protein
48g
Carbs
152g
Fat
75g
👨🍳 Instructions
- 1
Cook the potatoes with the skin in the microwave for about 15 minutes until cooked. Peel and mash them.
- 2
Once completely cooled, mix the mashed potatoes with salt and egg yolk, and gradually add the flour. Form a soft but non-sticky dough without overworking it.
- 3
Divide the dough into small rolls and flatten each piece. Add a small cube of gorgonzola in the center and carefully close it into a ball. Roll slightly to smooth.
- 4
Bring a large pot of salted water to a simmer and cook the gnocchi in small batches. They are cooked when they rise to the surface.
- 5
Then sauté them in a bit of butter in a pan until slightly golden. Set them aside. Sauté some guanciale bacon in the same pan.
- 6
In the same pan, heat the cream and parmesan and loosen with a bit of gnocchi cooking water. Generously season with pepper. Plate everything and enjoy!
💡 Pro Tips
- ✓Rice your potatoes through a 3mm ricer while still hot (within 2 minutes of cooking) because starch gelatinizes and absorbs moisture; cooling below 60°C causes starch to retrograde, requiring 15-20% more flour and creating a dense, gluey dough.timingWithin 2 minutes of cooking | Below 60°C causes starch retrogradation
- ✓Keep flour addition to 18-22% of potato weight (144-176g for 800g potatoes) by checking dough hydration: it should barely hold together when pinched but leave no residue on your fingers; excess flour develops gluten networks that toughen gnocchi by up to 30%.ingredient18-22% flour by potato weight | 30% toughness increase with excess flour
- ✓Gorgonzola filling should be frozen solid for 30 minutes before enclosing because room-temperature cheese leaks during cooking; freezing raises the filling's melting point above 200°F, preventing seepage until after the gnocchi exterior sets.technique30 minutes frozen | Melting point above 200°F
- ✓Cook gnocchi at a bare simmer (180-190°F water temperature) in small batches of 8-10 pieces; boiling water causes 12-15% surface disintegration from mechanical agitation and starch leaching, turning your sauce cloudy.timing180-190°F | 8-10 pieces per batch | 12-15% surface disintegration in boiling water
- ✓Reserve 60-80ml of starchy gnocchi cooking water before draining; adding it to your cream sauce creates an emulsion with 2-3% starch that prevents cream from breaking and adds body without requiring additional reduction time.technique60-80ml reserved | 2-3% starch concentration
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Gorgonzola dolce melts at just 68°F, so Italian cooks stuff gnocchi fresh—refrigerated filling turns grainy instead of oozing.
Homemade Gnocchi Stuffed with Gorgonzola
Dive into a bowl of pure comfort with these delectable homemade gnocchi, generously filled with creamy gorgonzola. Topped with a velvety parmesan sauce and finished off with crispy bacon, this dish is a cozy hug for your taste buds. Get ready to savor every bite of this irresistible Italian delight!
The Story
Gnocchi date back to Roman legions who carried a wheat-and-water porridge across the Empire, but the potato version only emerged after the 1700s when South American tubers reached Italy—so stuffing them with Gorgonzola, a cheese first aged in Valsassina's limestone caves around 879 AD, is Lombardy basically fusing its own ancient past with itself, no passport required.
Regional Twist
In Lombardy's Valtellina valley, cooks swap the parmesan for aged Bitto cheese and stir chopped walnuts into the cream sauce instead of hazelnuts, giving the Gorgonzola filling a mountain-pasture earthiness that city-slicker Milanese versions simply cannot match.
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- 800 g de pommes de terre (type Bintje ou Agria) (28.2 oz)
🥛Dairy & Eggs(4)
- 1 jaune d’œuf
- 120 à 150 g de Gorgonzola (dolce idéal pour plus de fondant) (4.24 oz)
- 20 cl de crème entière liquide (6.76 fl oz)
- 40 g de parmesan râpé fin (1.41 oz)
🫙Pantry Staples(1)
- 200 g de farine T45 (à ajuster selon humidité) (1.6 cup)
🧂Spices & Seasonings(1)
- 1 c. à café de sel (5 ml)
📦Other(1)
- Topping : Lardons, poivre, ciboulette, noisettes …optional
Nutrition (per serving)
Calories
1478
Protein
48g
Carbs
152g
Fat
75g
👨🍳 Instructions
- 1
Cook the potatoes with the skin in the microwave for about 15 minutes until cooked. Peel and mash them.
- 2
Once completely cooled, mix the mashed potatoes with salt and egg yolk, and gradually add the flour. Form a soft but non-sticky dough without overworking it.
- 3
Divide the dough into small rolls and flatten each piece. Add a small cube of gorgonzola in the center and carefully close it into a ball. Roll slightly to smooth.
- 4
Bring a large pot of salted water to a simmer and cook the gnocchi in small batches. They are cooked when they rise to the surface.
- 5
Then sauté them in a bit of butter in a pan until slightly golden. Set them aside. Sauté some guanciale bacon in the same pan.
- 6
In the same pan, heat the cream and parmesan and loosen with a bit of gnocchi cooking water. Generously season with pepper. Plate everything and enjoy!
💡 Pro Tips
- ✓Rice your potatoes through a 3mm ricer while still hot (within 2 minutes of cooking) because starch gelatinizes and absorbs moisture; cooling below 60°C causes starch to retrograde, requiring 15-20% more flour and creating a dense, gluey dough.timingWithin 2 minutes of cooking | Below 60°C causes starch retrogradation
- ✓Keep flour addition to 18-22% of potato weight (144-176g for 800g potatoes) by checking dough hydration: it should barely hold together when pinched but leave no residue on your fingers; excess flour develops gluten networks that toughen gnocchi by up to 30%.ingredient18-22% flour by potato weight | 30% toughness increase with excess flour
- ✓Gorgonzola filling should be frozen solid for 30 minutes before enclosing because room-temperature cheese leaks during cooking; freezing raises the filling's melting point above 200°F, preventing seepage until after the gnocchi exterior sets.technique30 minutes frozen | Melting point above 200°F
- ✓Cook gnocchi at a bare simmer (180-190°F water temperature) in small batches of 8-10 pieces; boiling water causes 12-15% surface disintegration from mechanical agitation and starch leaching, turning your sauce cloudy.timing180-190°F | 8-10 pieces per batch | 12-15% surface disintegration in boiling water
- ✓Reserve 60-80ml of starchy gnocchi cooking water before draining; adding it to your cream sauce creates an emulsion with 2-3% starch that prevents cream from breaking and adds body without requiring additional reduction time.technique60-80ml reserved | 2-3% starch concentration