Recipe courtesy of Greg Goldfogel

Gnocchi Gorgonzola

We make our own proprietary gnocchi recipe twice weekly in large batches, and store in freezer until ready to boil for presentation. We strive strive for a soft, "pillowlike" consistency to our gnocchi, but some people prefer the more chewy variety often found in commercial gnocchi.
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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2 tablespoons butter

6 ounces Gorgonzola

Pinch ground nutmeg

Pinch ground white pepper

Pinch onion powder

1/4 cup brandy

1 pint heavy cream

1/4 cup chopped walnuts

Homemade or store bought potato gnocchi, cooked

4 slices prosciutto


  1. Melt the butter in a large pot over medium-low heat. Add the Gorgonzola and stir until melted. Add nutmeg, white pepper, and onion powder. Add brandy and flambe. Whisk in the heavy cream until smooth. Bring to a boil and add the walnuts. Divide gnocchi among 4 bowls and serve sauce immediately over top. Garnish with 1 prosciutto slice per bowl.
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