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Homemade Potato Dumplings with Gorgonzola, Asiago & Mixed Cheese Sauce

Get a taste of Italy at your next dinner party with this homemade potato gnocchi recipe - Gnocchi di Patate della Mamma Gorgonzola e Formaggi Misti.


  • Gnocchi

  • 2kg potato (floury / starchy type)

  • 5 eggs

  • 2 cups of flour

  • One coffee spoon of nutmeg

  • Salt

  • Olive Oil

  • Butter

  • Sauce

  • 150gr Gorgonzola cheese

  • 100gr Asiago cheese

  • 100 gr Fontina

  • 100gr Montasio

  • 100ml of cream

  • 50 gr salted butter

  • 2 teaspoons of chopped garlic

  • 4 leaves of basil chopped

  • 2 tablespoon finely chopped chives

  • 4 teaspoon fresh green peppercorn

  • ground pepper


  • 1.

    Boil potato in salted water with the skin on when cooked, drain and leave on the side

  • 2.

    When cool peel and mash into a puree

  • 3.

    Mix in 3 beaten egg, nutmeg, 2 cups of flour

  • 4.

    Add 2 beaten white of egg if required

  • 5.

    Flour a stainless steel bench and roll little of the potato dough to form like a long rope about 2cm thick adding flour if too sticky. Do not add too much flour. Be Gentle when rolling

  • 6.

    Cut in 2 or 3cm length pieces

  • 7.

    Place in pot of 5L of boiling salted water 6 to 10 at a time

  • 8.

    Scoop gnocchi up when they surface and place in a container with water and ice to cool then drain

  • 9.

    To store toss in a small amount of olive oil to prevent sticking

  • Sauce:

  • 1.

    Place desired sauce in pan & heat with a little butter

  • 2.

    Add the gnocchi & toss with the sauce for several minutes

  • 3.

    Serve with grated parmesan

  • Sauce:

  • 1.

    In small saucepan add butter, cream, all the cheese cut in small cubes, chives, freshly ground, pepper and simmer until cheese melted.

  • 2.

    Toss gnocchi with the sauce & serve in warm bowls. Sprinkle the gnocchi with the green peppercorns

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