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Beetroot and Ricotta Gnocchi with Gorgonzola

Beetroot and Ricotta Gnocchi with Gorgonzola

A beautiful and delicious Italian dish: Beetroot and Ricotta Gnocchi with Gorgonzola.

Course Main
Cuisine Italian
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Manuela Zangara



  1. Prepare a batch of Beetroot and Ricotta Gnocchi following my tutorial.
  2. Put the cream and gorgonzola in a saucepan and let it cook on a slow fire until the cheese melts and the sauce slightly thickens. Keep aside.
  3. Cook the gnocchi as per the instructions that you find here.  Mix them well with the sauce in the pan.  Add a handful of thinly grated Parmigiano Reggiano and mix until well combined.
  4. Serve hot with some more thinly grated Parmigiano Reggiano on the top.

Recipe Notes

I did not add any salt to my sauce as the cheese was quite “salty” already.  You may want to taste it and, if needed, add some salt to yours.