Gnocchi in Blue Cheese Cream Sauce

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.

Course pasta

Cuisine American, Italian

Prep Time 10

Cook Time 20

Servings

Calories 473kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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.

Video

Notes

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.

Nutrition