In brief. Lustucru gnocchi, pan-fried until golden (not boiled), coated in a pearly Gorgonzola dolce sauce with melting button mushrooms. Two people, 20 minutes, one dish. That's all.
Why Gorgonzola changes everything
Not just any blue cheese. Gorgonzola is made exclusively in Lombardy and Piedmont, from whole cow's milk, to a time-honoured specification. Its blue-green veins, its creamy paste, its flavour that swings between milky mildness and assertive piquancy: it's what makes the sauce.
It comes in two versions:
- Gorgonzola Dolce: matured for about 50 days, melting and mild, ideal for a velvety sauce. This is the one we use here.
- Gorgonzola Piccante: matured for at least 80 days, stronger, for lovers of intensity.
For a smooth, rounded Gorgonzola sauce, choose the Dolce. Discover our Gorgonzola Al Cucchiaio, to enjoy by the spoonful or in cooking, among our Italian cheeses.
Ingredients (serves 2)
| Ingredient | Quantity |
|---|---|
| Lustucru pan-fry gnocchi | 500 g |
| Gorgonzola Dolce | 150 g |
| Fresh button mushrooms, sliced | 250 g |
| Light single cream | 20 cl |
| Butter | 1 knob |
| Olive oil | 1 drizzle |
| Salt | to taste |
| Freshly ground black pepper | to taste |
| Nutmeg | 1 pinch |
Optional, to serve: grated Parmesan.
The Gorgonzola and mushroom gnocchi recipe, step by step
Step 1 — Fry the mushrooms (5 minutes)
Slice the button mushrooms. Heat a drizzle of oil in a large frying pan over a high heat. Add the mushrooms. Let them brown without stirring too much: they should colour, not release their water. Salt lightly. Set them aside in a bowl.
Step 2 — Fry the gnocchi (7 to 8 minutes)
In the same pan, melt the knob of butter over a medium heat. Add the gnocchi straight in, without boiling them. That's the whole point of pan-fry gnocchi: a golden crust, crisp outside and soft inside. Turn them regularly until they're nicely golden on all sides. Set them aside with the mushrooms.
Step 3 — Make the Gorgonzola sauce (3 to 4 minutes)
In a heavy-based saucepan or the same pan wiped clean, pour in the cream over a low heat. Add the Gorgonzola dolce, cut into pieces. Let it melt slowly, stirring gently. The sauce starts out golden, then turns white and pearly as it melts. That's normal: in fact it's a sign that all is going well. It should be smooth, even and barely simmering. Never boiling. Season with pepper. Add the nutmeg.
Step 4 — Combine and serve (2 minutes)
Return the gnocchi and mushrooms to the pan with the sauce. Very low heat. Mix gently for 1 to 2 minutes: the gnocchi get coated and the Gorgonzola sauce thickens around them. Serve immediately in shallow bowls. Scatter over a few mushrooms and, if you like, a little grated Parmesan.
Our tips for guaranteed success
- Always a low heat for the sauce. Gorgonzola hates high heat: it would turn grainy and lose its creaminess.
- Don't boil pan-fry gnocchi. Their crisp texture comes from the pan, not the water.
- Keep a few mushrooms back to scatter over when serving: it looks good and adds extra texture.
- A pearly sauce is a good sign. Gorgonzola dolce turns white as it melts into the cream. Don't try to correct it: it's doing exactly what it should.
Frequently asked questions about Gorgonzola and mushroom gnocchi
Why pan-fry gnocchi rather than boil them?
Pan-fry gnocchi (like Lustucru's) are made for it. The frying pan gives them a golden, crisp crust that hot water can't. The result is tastier, has more texture and, frankly, is quicker.
The Gorgonzola sauce turns white as it melts, is that normal?
Yes, completely. Gorgonzola dolce turns white and takes on a pearly look when it melts into cream over a low heat. That's the cheese's natural reaction: the fat emulsifies with the cream. Smooth, pearly sauce = successful recipe.
Can you use Gorgonzola piccante instead of dolce?
Yes, but the sauce will be more intense and slightly saltier. To balance it, add a little more cream. Piccante is better suited to lovers of strong cheeses.
Does mushroom and Gorgonzola gnocchi reheat well?
It's a dish to eat straight away. If you do need to reheat it, do so over a very low heat with a splash of cream, stirring gently. The texture won't be quite the same, but it's still enjoyable.
Can you make the Gorgonzola sauce in advance?
Yes. Make it up to 24 hours ahead and keep it in the fridge in a closed jar. Reheat it gently in a saucepan before combining.
Is Gorgonzola gnocchi suitable for vegetarians?
Gorgonzola is made with animal rennet, so it is not strictly vegetarian. For a vegetarian version, look for a blue cheese made with vegetable rennet.
Fancy cooking Italian?
Our Gorgonzola Al Cucchiaio and a whole selection of Italian cheeses are waiting for you, delivered fresh and vacuum-packed in 1 to 3 days.
Discover the Gorgonzola