Gnocchi in Blue Cheese Cream Sauce
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Gnocchi in blue cheese cream sauce features pillowy potato gnocchi tossed in a rich, velvety sauce made with sharp blue cheese and heavy cream for a decadent yet simple pasta dinner. The bold, tangy flavor of the blue cheese balances the creamy sauce perfectly, making this dish feel luxurious but easy enough for weeknight cooking. If you love rich Italian‑inspired pastas, try my lobster & truffle mac and cheese or this butternut squash ravioli in brown butter for similar indulgent flavors.
Why You’ll Love This Recipe
- Bold and creamy – The blue cheese cream sauce delivers intense, tangy flavor in every silky bite.
- Comfort food elevated – Pillowy gnocchi makes this a satisfying dish that still feels special.
- Quick and easy – Ready in about 20 minutes with just a handful of simple ingredients.
Key Ingredients in This Recipe
- Gnocchi – You can create your own gnocchi or use your favorite store bought brand. Note that homemade or fresh gnocchi will cook faster than store bought. Using store-bought will save time and is the perfect option for a weeknight dinner.
- Shallot – I sauté shallots to create the flavorful base of the cream sauce. You can substitute finely diced yellow onions for the shallots.
- Milk – A bit of flour sautéed in fat (a roux) is combined with the whole milk which thickens as it cooks to create the béchamel sauce.
- Blue cheese – Blue veined cheeses have a characteristic sharp, salty flavor that complement the sweet dates. Not all blue cheese is created equal! If you aren’t a big fan of blue cheeses try this recipe with Gorgonzola dolce, which is a young, milder and creamy variety of the cheese while Roquefort is great for blue cheese lovers.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Finish the sauce with a small splash of pasta cooking water just before tossing the gnocchi. The starchy water helps the cream sauce cling to the gnocchi and makes the texture silkier without thinning the sauce too much.
Swaps and Substitutions
- Gnocchi: If you don’t have potato gnocchi, ricotta gnocchi or small pasta shapes like orecchiette can work in the sauce.
- Blue cheese: Substitute with gorgonzola dolce for a milder, creamier blue cheese flavor.
- Heavy cream: Use half‑and‑half plus a bit of extra butter if you want a slightly lighter sauce (but less rich).
- Parmesan: Pecorino Romano can be used for a sharper, saltier finish.
- Garlic: Garlic powder can be used in a pinch; adjust to taste.
- Herbs: Fresh parsley or thyme can be added for brightness if desired.
How to Make Gnocchi in Blue Cheese Cream Sauce (Step-by-Step)
In a small saucepan over medium heat, add butter and allow to melt. Add shallot and sauté until tender, about 4 minutes.
Add the flour and whisk to combine. Let the roux cook for a minute until a pale golden brown.
Add the milk, whisking to incorporate. Bring the mixture to a boil then lower the heat to medium-low.
Cook, whisking occasionally, until the sauce coats the back of a spoon, about 10 minutes. Add the blue cheese, whisking to combine. Remove the béchamel sauce from heat, season to taste with salt and pepper and set aside.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float up to the surface, about 2 to 3 minutes.
Remove with a slotted spoon and toss in the pan with the blue cheese cream sauce. Divide among serving bowls and top with the toasted hazelnuts.
How to Serve Gnocchi in Blue Cheese Cream Sauce
- With wine: Serve gnocchi in blue cheese cream sauce with a crisp white wine like Sauvignon Blanc to cut through the richness.
- As a meal: Pair with a simple arugula salad dressed in lemon vinaigrette for freshness.
- For texture: Top with toasted hazelnuts, walnuts or pine nuts for crunch.
- For garnish: Finish with freshly cracked black pepper and a sprinkle of extra Parmesan.
How to Store Gnocchi in Blue Cheese Cream Sauce
- Refrigerator: Store leftover gnocchi in an airtight container for up to 2 days.
- Sauce: Refrigerate extra sauce separately to prevent gnocchi from becoming soggy.
- Reheating: Warm gently on the stovetop over low heat with a splash of cream or milk to loosen the sauce.
- Freezing: The cream sauce is best made fresh; freezing may change the texture.
FAQ – Frequently Asked Questions
Yes. Gnocchi in blue cheese cream sauce can be prepared up to a day in advance. Store the sauce separately and toss with freshly cooked gnocchi just before serving for best texture.
Gnocchi in blue cheese cream sauce is not spicy. The bold flavor comes from the tangy blue cheese and creamy sauce rather than heat, making it suitable for all palates.
Gnocchi in blue cheese cream sauce pairs well with a crisp green salad, sautéed vegetables, or a light, acidic white wine to balance the richness of the dish.
Yes. Frozen potato gnocchi can be used in gnocchi in blue cheese cream sauce. Cook according to package instructions, then toss with the creamy blue cheese sauce for best results.
If you prefer a milder flavor, you can substitute gorgonzola dolce, feta, or cream cheese in gnocchi in blue cheese cream sauce while keeping the sauce creamy and flavorful.
Other Recipes to Try
If you enjoyed this gnocchi in blue cheese cream sauce recipe, give these a try and follow me on Instagram for more inspo:
- Pan-Fried Ricotta Gnocchi
- Baked Sausage and Kale Gnocchi with Garlic Cream Sauce
- Fall Gnocchi with Brown Butter, Pancetta and Sage
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Gnocchi in Blue Cheese Cream Sauce
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Ingredients:
- 4 tablespoons unsalted butter
- 1 medium shallot, finely diced
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ cup crumbled blue cheese (Gorgonzola Dolce or Roquefort)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 pound potato gnocchi
- ½ cup chopped, toasted hazelnuts
Instructions:
- In a small saucepan over medium heat, add butter and allow to melt. Add shallot and sauté until tender, about 4 minutes.
- Add the flour and whisk to combine. Let the roux cook for a minute until a pale golden brown.
- Add the milk, whisking to incorporate. Bring the mixture to a boil then lower the heat to medium-low.
- Cook, whisking occasionally, until the sauce coats the back of a spoon, about 10 minutes. Add the blue cheese, whisking to combine. Remove the béchamel sauce from heat, season to taste with salt and pepper and set aside.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float up to the surface, about 2 to 3 minutes.
- Remove with a slotted spoon and toss in the pan with the blue cheese cream sauce. Divide among serving bowls and top with the toasted hazelnuts.
Notes:
Nutrition:
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I wasn’t sure if the blue cheese would be too overpowering but I went for it and boy was it worth it! It is an easy recipe to follow and the results was fantastic!