Gnocchi in Blue Cheese Cream Sauce
jump toRECIPE
I serve boiled potato gnocchi tossed in a tangy blue cheese cream sauce and topped with crunchy toasted hazelnuts for a comforting meal perfect for chilly fall or winter weather. Blue cheese can be a divisive ingredient but stirring it into the béchamel base mellows the flavor. Any blue cheese skeptic should give it a try.
Gnocchi in Blue Cheese Cream Sauce
Table of contents
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.
How to Make Gnocchi in Blue Cheese Cream Sauce
Step 1: Sauté shallot.
In a small saucepan over medium heat, add butter and allow to melt. Add shallot and sauté until tender, about 4 minutes.
Step 2: Make the roux.
Add the flour and whisk to combine. Let the roux cook for a minute until a pale golden brown.
Step 3: Make bechamel.
Add the milk, whisking to incorporate. Bring the mixture to a boil then lower the heat to medium-low.
Step 4: Add cheese.
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.
Step 5: Cook gnocchi.
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.
Step 6: Assemble and serve.
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.
Tips and Tricks for This Recipe
Swaps and Substitutions
- Swap in your favorite pasta shape for the gnocchi for a tangy seasonal mac and cheese.
- You can substitute finely diced yellow onions for the shallots.
If you sauce is too thick
If your sauce is too thick, whisk in some additional gnocchi cooking water or additional milk to thin the sauce.
Other Recipes to Try
If you enjoy this gnocchi in blue cheese cream sauce recipe, give these a try and follow me on Instagram for more updates:
Gnocchi in Blue Cheese Cream Sauce
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.
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
)
)
)
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?