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Le Chaudron recipe
Gnocchis sauce gorgonzola
Gnocchi in Gorgonzola cream sauce
⏱ 20 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)fresh gnocchi
250 g (9 oz)mild gorgonzola
300 ml (1¼ cups)thick crème fraîche
100 ml (½ cup)whole milk
60 g (2 oz)grated Parmesan
50 g (2 oz)shelled walnuts
30 g (1 oz)unsalted butter
1bunch of chives
1 pinchnutmeg
1 tspfreshly ground pepper
- 800 g (28 oz) fresh gnocchi
- 250 g (9 oz) mild gorgonzola
- 300 ml (1¼ cups) thick crème fraîche
- 100 ml (½ cup) whole milk
- 60 g (2 oz) grated Parmesan
- 50 g (2 oz) shelled walnuts
- 30 g (1 oz) unsalted butter
- 1 bunch of chives
- 1 pinch nutmeg
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Toast the walnuts in the small dry skillet for 3 minutes, stirring constantly, until golden. Let cool, then chop roughly for the garnish.
- Bring a large pot of salted water (10 g of salt per liter) to a rolling boil for the gnocchi — they need the salt for flavor.
- Meanwhile, cut the Gorgonzola into 1 cm (⅜ in) cubes so it melts quickly and evenly.
- Melt 30 g (1 oz) of unsalted butter in the large sauté pan over medium-low heat until foamy. Add the thick crème fraîche and whole milk and bring to a gentle simmer.
- Add the Gorgonzola and stir constantly over low heat for 5 minutes until fully melted and creamy.
- Season with the pinch of freshly grated nutmeg and black pepper. Don’t add salt — the Gorgonzola is salty enough. Taste and adjust.
- Drop the gnocchi into the boiling water and cook for 2 to 3 minutes until they float to the top. Lift them out with a slotted spoon, saving 100 ml (½ cup) of the starchy cooking water.
- Tip the gnocchi into the sauce and toss gently to coat. Add the grated Parmesan, and a little cooking water if it’s too thick. Sprinkle with the walnuts and chopped chives.
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