This rich, creamy Trader Joes Gorgonzola Gnocchi Recipe is made with pillowy potato gnocchi, tangy gorgonzola, and ready in 15 minutes. The sharp cheese melts into the warm cream to coat every single dumpling perfectly. I always keep these ingredients on hand for busy weeknights.
Restaurant-Quality At Home
I used to buy the frozen version every week until I realized how simple the sauce is. Making it from scratch gives you much better texture than reheating a frozen meal. The homemade cheese sauce is velvety and clings perfectly to fresh pasta.
My biggest mistake early on was boiling the gnocchi too long before tossing it in the sauce. Now I undercook them slightly so they can finish absorbing the cheesy goodness directly in the pan.
Trader Joes Gorgonzola Gnocchi Recipe Ingredients
- 1 lb (450g) potato gnocchi
- 1/2 cup heavy cream
- 4 oz (115g) gorgonzola cheese, crumbled
- 2 tbsp grated parmesan cheese
- 1 clove garlic, minced
- 1/4 tsp black pepper
- Pinch of nutmeg
How To Make Trader Joes Gorgonzola Gnocchi Recipe
- Boil The Gnocchi: Cook the potato gnocchi in salted boiling water according to package instructions until they float to the top, then drain and reserve 2 tablespoons of pasta water.
- Simmer The Cream: In a large skillet over medium-low heat, gently warm the heavy cream and minced garlic for 2 minutes until fragrant.
- Melt The Cheese: Whisk the crumbled gorgonzola, parmesan, black pepper, and nutmeg into the warm cream until perfectly smooth.
- Coat The Pasta: Fold the cooked gnocchi and reserved pasta water into the skillet, stirring gently for 1 minute until the sauce thickens and coats the dumplings.
Recipe Tips
- Buy fresh gnocchi: Vacuum-sealed or fresh pasta section gnocchi holds its shape better than frozen alternatives.
- Keep the heat low: Boiling the cream too rapidly will cause the gorgonzola to separate and become greasy.
- Save the pasta water: The starch in the water helps bind the cheese sauce directly to the potato dumplings.
What To Serve With Trader Joes Gorgonzola Gnocchi
A crisp arugula salad with a simple lemon vinaigrette cuts through the richness of the cheese sauce beautifully. I also like serving it alongside roasted asparagus or garlic bread to soak up any leftover cream.
How To Store
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat with a splash of milk to bring the sauce back together. I do not recommend freezing this dish as the cream sauce will split.
FAQs
Can I use a different cheese?
Yes, blue cheese or roquefort work well if you cannot find gorgonzola. They offer a similar tangy bite that melts smoothly into the cream.
Do I have to use heavy cream?
Half-and-half can work, but the sauce will be noticeably thinner and less rich. Heavy cream is best for that thick, restaurant-style coating.
Can I add protein to this?
Cooked diced pancetta or sliced grilled chicken make excellent additions to the finished dish. Just fold them in during the final minute of cooking.
Why is my sauce grainy?
Grainy sauce happens if the heat is too high when adding the cheese. It causes the dairy proteins to separate, so always keep the heat on low.
Nutrition
- Calories: 480 kcal
- Total Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 85mg
- Sodium: 620mg
- Total Carbohydrate: 45g
- Protein: 12g
Trader Joes Gorgonzola Gnocchi Recipe
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minutesTrader Joes Gorgonzola Gnocchi Recipe features rich, creamy potato gnocchi tossed with heavy cream and pungent gorgonzola, ready in just 15 minutes. This quick dish is a reliable staple for a comforting weeknight dinner.
Ingredients
1 lb (450g) potato gnocchi
1/2 cup heavy cream
4 oz (115g) gorgonzola cheese, crumbled
2 tbsp grated parmesan cheese
1 clove garlic, minced
1/4 tsp black pepper
Pinch of nutmeg
Directions
- 1. Boil The Gnocchi: Cook the potato gnocchi in salted boiling water according to package instructions until they float to the top, then drain and reserve 2 tablespoons of pasta water.
- 2. Simmer The Cream: In a large skillet over medium-low heat, gently warm the heavy cream and minced garlic for 2 minutes until fragrant.
- 3. Melt The Cheese: Whisk the crumbled gorgonzola, parmesan, black pepper, and nutmeg into the warm cream until perfectly smooth.
- 4. Coat The Pasta: Fold the cooked gnocchi and reserved pasta water into the skillet, stirring gently for 1 minute until the sauce thickens and coats the dumplings.
