Gnocchi in Creamy Blue Cheese Sauce

Easy potato gnocchi with blue cheese sauce, made with creamy gorgonzola for a rich and satisfying meal.

This indulgent blue cheese gnocchi is comforting and filling, yet quick enough for a weeknight. It adapts well to add-ins like mushrooms, wilted spinach, crisp bacon, or toasted walnuts, so you can tailor it to what you have on hand.

I keep a couple of packets of shelf-stable gnocchi in the cupboard for evenings when time is tight. Using good-quality blue cheese makes all the difference — the sauce becomes silky and intensely flavorful with minimal effort.

This dish looks restaurant-worthy yet takes only minutes from pot to plate. The gentle tang of the blue cheese is balanced by crème fraîche and Parmesan, while frozen peas add a pop of color and sweetness. Finish with fresh parsley for brightness.

🛒 Ingredients

Only six core ingredients are needed for this easy gnocchi recipe, plus salt and pepper. Use the best quality blue cheese and crème fraîche you can find for the creamiest result.

Gnocchi – Shelf-stable gnocchi (found near dried pasta) works well and keeps for months in the pantry. Fresh gnocchi from the refrigerated section is also great if you prefer.

Crème fraîche – Full-fat crème fraîche makes the sauce stable and silky. You can substitute double cream, but crème fraîche adds a pleasant tang and is less likely to split.

Blue cheese – Gorgonzola, stilton, or your favorite blue cheese will infuse the sauce with character. Adjust the amount to taste if your cheese is especially strong.

Parmesan – Freshly grated Parmesan adds umami and helps thicken the sauce slightly.

Peas – Frozen peas are convenient and add color. Alternatively, fold in a few handfuls of baby spinach at the end to wilt into the sauce.

Parsley – Chopped parsley for garnish. Thyme or sage are also excellent with blue cheese if you prefer.

🔪 How to make creamy blue cheese gnocchi

The recipe card with ingredient quantities and step-by-step instructions appears later in this post.

One: Bring a large pan of salted water to a boil. Cook the gnocchi for 3–4 minutes until tender. Add the frozen peas for the last minute of cooking. Before draining, reserve about a cup of the starchy cooking water — this will help emulsify the sauce.

Two: While the gnocchi cooks, combine the crème fraîche, crumbled blue cheese, and grated Parmesan in a saucepan over low heat. Warm gently, stirring frequently, until the cheese has melted and the mixture is smooth. Avoid boiling to keep the sauce from separating.

Three: If the sauce is too thick, stir in a little of the reserved gnocchi cooking water, a splash at a time, until you reach a silky consistency. The starchy water helps bind the sauce to the gnocchi and gives a glossy finish.

Four: Toss the drained gnocchi and peas into the sauce until evenly coated. Plate and finish with chopped parsley and a grind of black pepper. Taste and adjust seasoning with salt if needed.

🍴 Serving suggestions

Serve this gnocchi as a satisfying main course on its own, or pair it with a simple green salad to cut through the richness. For a heartier plate, crusty bread such as focaccia or garlic bread makes an excellent accompaniment. Roasted or steamed green vegetables — broccoli, asparagus, or Tenderstem broccoli — provide color and balance.

📖 Variations

• Sprinkle toasted walnuts over the finished dish for crunch and a nutty contrast to the blue cheese.
• Stir through crisp-cooked bacon or slices of chorizo for a savory, meaty variation.
• Sauté mushrooms in garlic and butter and fold them into the sauce to make gnocchi with blue cheese and mushrooms.
• For a gratin, transfer the sauced gnocchi to an ovenproof dish, top with breadcrumbs and extra Parmesan, and bake at high heat for 8–10 minutes until golden and bubbling.

🥡 Storage

Store: Place leftovers in an airtight container and refrigerate for up to 3 days. The sauce will thicken in the fridge; loosen it with a splash of milk or reserved cooking water when reheating.

Reheat: Warm gently in the microwave or on the stovetop until piping hot. Add a little liquid if necessary to return the sauce to a creamy consistency.

Freeze: You can freeze gnocchi with sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.

❓ FAQs

😋 More creamy comfort food recipes

• Creamy Sausage Pasta
• Creamy Boursin Pasta
• Creamy Baked Tortellini
• Creamy Tortellini Soup

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