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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Pumpkin Gnocchi in a Creamy Gorgonzola Sauce

[heart_this] · Jan 6, 2011 · 41 Comments

Pumpkin Gnocchi in Gorgonzola Sauce

Now that I had my fresh homemade pumpkin gnocchi , the only real question left was; What was I going to make with it first? Although I had a few ideas I just had to go with one of my favourite flavour combinations; pumpkin, gorgonzola and sage. I made a quick and easy sauce by melting the gorgonzola into some milk and cream to which I added some sage and a touch of nutmeg. In less time than it took to cook the gnocchi, the sauce was ready and when the gnocchi was cooked I tossed it in the sauce and served it with a garnish of julienned sage. Once again, the pumpkin, gorgonzola and sage flavour combination did not disappoint! The sweet pumpkin gnocchi was so good all covered in the creamy and tangy gorgonzola sauce which just clung to and all of it’s ridges. I really enjoyed the soft and yet slightly chewy texture of the gnocchi and I am already looking forward to the leftovers tomorrow! Next time I think that I might try adding some sauted mushrooms.

Pumpkin Gnocchi in a Creamy Gorgonzola Sauce

Pumpkin Gnocchi in a Creamy Gorgonzola Sauce

Cook Time: 10 minutes Total Time: 10 minutes Servings: 4
ingredients
  • 1 tablespoon butter
  • 1/2 cup milk
  • 1/4 cup cream
  • 4 ounces gorgonzola or other blue cheese (crumbled)
  • 2 leaves sage (chopped)
  • 1 pinch nutmeg (optional)
  • salt and pepper to taste
  • 1/2 batch (about 1 pound) pumpkin gnocchi (cooked)
  • 4 leaves sage (julienned)
directions
  1. Heat the butter, milk, cream, gorgonzola, sage, nutmeg, salt and pepper in a medium saucepan until the gorgonzola has melted and the sauce is smooth.
  2. Toss the gnocchi in the sauce and serve garnished with sage.
Similar Recipes:
Pumpkin Gnocchi in a Brown Butter and Sage Sauce
Gnocchi in a Gorgonzola Sauce Topped with Fried Mushrooms
Pumpkin and Mushroom Pasta with Gorgonzola
Butternut Squash and Caramelized Onion Omelette with Gorgonzola and Sage
Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage

Food, Italian, Main Course, Pumpkin, Recipe, Vegetarian

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Reader Interactions

Comments

  1. ThatJewCanCook says

    January 7, 2011 at 12:55 am

    Really amazing photo Kevin. Love it!

    Reply
  2. Justeen @ Blissful Baking says

    January 7, 2011 at 1:21 am

    oh my goodness, this pumpkin gnocchi looks out of this world!! i'm SO impressed that you made your own gnocchi. love the bright orange color!

    Reply
  3. Leah says

    January 7, 2011 at 1:25 am

    Pumpkin and gorgonzola are such an awesome combination! Thanks for the recipe.

    Reply
  4. teresa says

    January 7, 2011 at 1:26 am

    so gorgeous. i know this is a dumb thing to say, but i love how orange they are!

    Reply
  5. The Duo Dishes says

    January 7, 2011 at 1:52 am

    Gnocchi is one of the things we need to tackle. It's so cold right now, and it'd be perfect.

    Reply
  6. Sue says

    January 7, 2011 at 2:10 am

    I am totally drooling. I have to try making pumpkin gnocchi!

    Reply
  7. ~ Lyndsay The Kitchen Witch says

    January 7, 2011 at 2:47 am

    Kevin! This sounds amazing – I love gnocchi and the thought of it made with pumpkin is very exciting. I might just try this over the weekend and will add the mushrooms to see what they're like with it.

    Will let you know.

    Reply
  8. Jennifer says

    January 7, 2011 at 3:17 am

    Kevin ~ this looks amazing! I can't wait to try it!

    Reply
  9. Zoe Sotet Art Studio says

    January 7, 2011 at 6:13 am

    Could you substitute some other cheese that isn't blue cheese?

    Reply
  10. Melanie Flinn says

    January 7, 2011 at 7:11 am

    Wow- this looks amazing. Beautiful pic! And wow- how does one get over 5,000 followers?! 🙂 I am new to food blogging so it seems impossible!

    Reply
  11. Rosa's Yummy Yums says

    January 7, 2011 at 7:34 am

    Extremely delicious! Those are some of my favorite inf^gredients and flavors.

    Cheers,

    Rosa

    Reply
  12. Cristina, from Buenos Aires to Paris says

    January 7, 2011 at 7:40 am

    Woww !!! You make me hungry when I've just finished breakfast…Glorious dish !!!

    Reply
  13. Passiflora says

    January 7, 2011 at 10:47 am

    Very good, I love pumkin gnocchi. You could also try other vegetables and cheeses for the sauce, such as Taleggio, which is rich and creamy and has got a fantastic taste. I prepared them once and you can find my recipe here
    http://cookingmovies.blogspot.com/2010/12/gnocchi-di-zucca-con-crema-di-taleggio.html
    Bye!

    Reply
  14. Joanne says

    January 7, 2011 at 11:20 am

    Gorgonzola sauce is my favorite to pair with pumpkin and is definitely the perfect compliment to the gnocchi!

    Reply
  15. Linda Harding says

    January 7, 2011 at 11:54 am

    Hi Kevin! Happy 2011! What a delicious-looking dish. Gnocchi is my absolute favourite and anything with gorgonzola is delicious. Yummy!

    Reply
  16. Antonia says

    January 7, 2011 at 1:06 pm

    What a winning combination of flavours. Sage works so well with pumpkin and squash I find (currently have butternut squash and sage soup on the hob!). Love the look of your gnocchi – I should really pluck up the courage to try to make some!

    Reply
  17. Lauren says

    January 7, 2011 at 1:22 pm

    Just so you know how much I'm coveting this gnocchi, I'm craving a generous serving at 8:20 in the morning. Everything about the dish sounds fantastic!

    Reply
  18. Cubicle says

    January 7, 2011 at 4:01 pm

    Wow, that looks amazing! I've never tried making gnocchi, but you've inspired me. Thanks!

    Reply
  19. Alisa Fleming says

    January 7, 2011 at 4:57 pm

    I so meant to comment on the pumpkin gnocchi as it's been marked as an "abosolutely must make" recipe on my computer! I just need to figure out how to get around the egg yolk. Let me know if you have any sub ideas. I know egg yolk is pretty essential in fresh pastas.

    Reply
  20. polwig says

    January 7, 2011 at 7:05 pm

    Yummy… I used to work in a Italian restaurant while in college and they served gnocchi gorganzola, one of my favorites. The pumpkin gnocchi and sage make this dish a lot more exotic.

    Reply
  21. manu says

    January 7, 2011 at 7:27 pm

    OMG Gnocchi with Gorgonzola, one of my favoutite dish!!

    Reply
  22. joni says

    January 7, 2011 at 10:10 pm

    Sounds like a great Italian dinner night…. now for some Italian desert and espresso…. check out the cool inexpensive espresso maker I "discovered" … its been out for a long time, but i was always "afraid" of it….. it's soooo easy to use and very affordable….this , coming from an ex-Starbucks employee…..
    http://www.ilivinacabininthewoods.blogspot.com
    Thanks Kevin! enjoy

    Reply
  23. Jennifurla says

    January 7, 2011 at 10:39 pm

    oh delish, add some sauteed shallot and I die! Lovely job

    Reply
  24. Vintage Precious says

    January 8, 2011 at 7:15 am

    Oh wow this looks fabulous I can't wait to try it!

    Reply
  25. naama says

    January 8, 2011 at 8:00 am

    that looks so good!

    Reply
  26. TasteMyPlate says

    January 8, 2011 at 10:03 pm

    I'm drooling over here! I love the combinations of flavour; totally up my alley!

    Reply
  27. Foodiemom says

    January 8, 2011 at 10:53 pm

    Wow. Looks incredible. And beautiful photos as usual.

    Cheers

    Sandra

    Reply
  28. Bren says

    January 10, 2011 at 3:23 am

    love everything about this Kevin. Nice work. I love it. love it, love it!

    Reply
  29. Anonymous says

    January 10, 2011 at 10:41 pm

    Wow! What amazing-looking gnocchi. I've made gnocchi with beetroot before but never pumpkin – I always assumed it'd be too watery? Just starting to plan the new year planting in the garden so might just have to plant some squash so I can try these!

    Reply
  30. Secret Diary of a Foodie says

    January 11, 2011 at 10:35 am

    Wow these look and sound fantastic, I'm going to give this recipe a whirl and see if I can find that gnocchi board too – I haven't seen one of those before.

    I made white pepper and Parmesan gnocchi recently and they were delicious, especially with the cep I teamed them with – the link is below if you fancy a look:

    http://secretdiaryofafoodie.blogspot.com/2010/11/white-pepper-and-parmesan-gnocchi-with.html

    x

    Reply
  31. Amy says

    January 11, 2011 at 6:55 pm

    Great recipe, thanks! I made mine with whole wheat flour and served on top of fried eggplant with a tomato, garlic sauce with portabello mushroom and goat cheese

    Reply
  32. Alli Shircliff says

    January 11, 2011 at 8:08 pm

    Holy moly…pumpkin gnocchi AND gorganzola. Can it get much better than that!?

    Reply
  33. Jen @ My Kitchen Addiction says

    January 11, 2011 at 8:13 pm

    Wow… This looks absolutely amazing!

    Reply
  34. The Wind Attack says

    January 11, 2011 at 9:48 pm

    I love sweet potato gnocchi, but I have yet to make pumpkin. This combo sounds perfect… I will keep this in mind!

    Reply
  35. Anonymous says

    January 12, 2011 at 6:59 am

    There is absolutely nothing NOT to love in this!

    Reply
  36. Kevin says

    January 12, 2011 at 11:52 am

    Alisa Fleming: Though I have not tried this particular recipe without the egg yolk, I have made other gnocchi recipes without egg yolks and I imagine that this one would work as well.

    Reply
  37. Kevin says

    January 12, 2011 at 12:01 pm

    Zoe Sotet Art Studio: I am kind of partial to the gorgonzola blue cheese :), but I would say that this would work with a moderately flavoured cheese that melts well. A parmigiano reggiano, a taleggio or even a goat cheese would be nice.

    Reply
  38. Claire says

    April 21, 2011 at 3:32 pm

    I am so excited to make this. Looks like a great combination.

    -Claire
    http://cookingflexitarian.blogspot.com

    Reply
  39. AETCooks says

    September 27, 2012 at 1:32 am

    This was awful. I'm a chef and this sounded great, turned out beautifully and tasted like starch. Bland little butt plugs of starch. Do not make!

    Reply
  40. 4virtu says

    October 9, 2012 at 11:23 pm

    Happy Tasty Tuesday! We love this recipe and it is featured on our Favorite Pumpkin Recipes for Autumn! Thanks!
    http://4virtu.com/2012/10/favorite-pumpkin-recipes-for-autumn/

    Reply
  41. Giulia says

    October 23, 2013 at 4:00 pm

    Ricetta mooolto interessante, bravo!
    Saluti Giulia

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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