Potato Gnocchi with Gorgonzola Cheese, Ham and Mushrooms

This recipe is so tasty that it will undoubtedly become one of your favourite dishes. Needless to say, you will not appreciate this dish unless you like gorgonzola cheese. I buy Dolcelatte for a milder taste. It is creamier, has a softer texture, and is generally better that the strong type. Otherwise, you can use the standard gorgonzola and add some tick double cream to create a milder taste.

Serves 2/3 people


500g potato gnocchi

150g gorgonzola cheese

1 medium onion, chopped

120g cooked ham, chopped

200g chestnut mushrooms, peeled (never rinsed) and chopped

1 tbsp of chopped fresh flat leaf parsley

1 tbsp of freshly grated parmesan cheese

Extra virgin olive oil

Black pepper



In a pot, bring the water to boil and add the salt.

In the meantime, sauté the onion in a pan with a little extra virgin olive oil and add the mushrooms.

Add 1 tablespoon of parsley, salt and pepper. Stir for a couple of minutes and add the gorgonzola.

Add the potato gnocchi to the boiling water and cook them for a couple of minutes (you know they are done when you see them coming to the surface).

When ready, add them to the pan and add the ham.

Mix the sauce with the gnocchi.

Serve with parmesan cheese and sprinkle all over the dish some more parsley.

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