Creamy Blue Cheese Gnocchi

Creamy Blue Cheese Gnocchi
A genuinely divine pasta recipe using Castello Creamy Blue Cheese. In what is one of the quickest, 5-ingredient sauces of all time, the soft and buttery yet sharp blue cheese melts down to create a sauce that I can only describe as perfection. This is a beautiful, decadent one to make and share with family and friends for a special occasion, and it can easily be made weeknight friendly by purchasing premade gnocchi.


For the gnocchi:

  • 1kg floury potatoes (such as red desiree potatoes)
  • 200g ‘00’ flour
  • 1 egg yolk
  • 2 tsp salt flakes, crushed

For the sauce:

  • 70g walnuts
  • 300ml cream
  • 5 sprigs thyme, tied together with kitchen twine
  • ⅛ tsp nutmeg, finely grated
  • 150g Castello Creamy Blue Cheese

Serves 4


  1. Add potatoes to a pot, cover with cold water and a good pinch of salt and bring to a simmer.
  2. Cook potatoes until tender (40-50 mins). Test they are cooked by inserting a skewer or small knife, there should be no tough resistance in the centre.
  3. Preheat oven to 160°C.
  4. Roast walnuts until golden brown and fragrant (approx 10 mins). Roughly chop and set aside.
  5. Allow to cool then halve potatoes and push through a potato ricer (or use a masher - just be sure to remove skins first).
  6. In a large bowl, gently combine potatoes with remaining ingredients (make sure you don’t overwork the dough here, that’s what leads to chewy gnocchi).
  7. Cut dough into four pieces and roll each piece out onto a floured surface, then cut into squares using a bench scraper or knife. Set aside on a chopping board or tray dusted with flour and/or semolina.
  8. For the sauce, in a large pan, bring cream, thyme and nutmeg to the boil with a good pinch of salt and cracked black pepper.
  9. Add cheese and stir until it has completely melted into the sauce.
  10. Cook gnocchi in boiling water, straining directly into the sauce when they float to the top.
  11. Toss until the gnocchi is well coated, loosening up with a little pasta water if needed.
  12. Taste and season, scatter over walnuts and serve immediately.

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