Cheesy Potato Gnocchi

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


  • 400g (14 oz) packet of potato gnocchi
  • 284ml (½ pt) double cream
  • 125g (4oz) dolcelatte
  • 55g (2oz) Gruyere
  • 25g (1oz) Parmesan, grated


  1. Cook the gnocchi in boiling, salted water according to packet instructions, or until the dumplings float to the surface. Drain well and put into a large, shallow, heatproof dish.
  2. Pour the double cream in a small saucepan and stir in the dolcelatte and Gruyere until the cheese has melted.
  3. Pour the sauce over the gnocchi, sprinkle with Parmesan and grill for 1-2 minutes until golden and bubbling. Serve with salad.


  • The following types of blue cheese will work well in this recipe: stilton, roquefort, cambozola, cashel blue, danish blue cheese, dolcelatte and gorgonzola.
  • Category: Main Course
  • Cuisine: Italian


  • Serving Size: 1 serving
  • Calories: 510
  • Sodium: 340 mg
  • Fat: 33.6 g
  • Saturated Fat: 20.1 g
  • Carbohydrates: 35.7 g
  • Protein: 17.7 g
  • Cholesterol: 118 mg