IMG_1335Doesn’t that name sound so fancy?

See the original recipe here:

Alright, this recipe I made back in 2012 and it was delicious! I made it again a few years later and I used pappardelle instead of gnocchi, but I recommend sticking to the original recipe. It uses rosemary and Gorgonzola, two ingredients that I would’ve never thought to pair together in a creamy dish but it’s brilliant!

The recipe guides you through how to make gnocchi – it’s really easy to do but to be honest, unless you have plenty of time to spare, I recommend buying ready-made pasta so let’s skip the first few steps. If you want to make gnocci from scratch, go to the Bon Appetit website and follow from there, I have deleted those ingredients/steps from my version.

Ingredients4 to 6 Servings

  • 6 ounces Parmesan, grated – can definitely add more if you want!
  • 1 cup heavy cream
  • 1 sprig rosemary – either use fresh or dried rosemary (maybe 1 1/2 tsp if using dried)
  • 1 1/4′-thick slice fresh ginger – says slice but I find using finely grated ginger works a bit better
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
  • 3 tablespoons fine dried breadcrumbs – measurement isn’t necessary, use what you have available
  • 4 ounces Gorgonzola dolce or other mild blue cheese – stick with this amount otherwise the cheese will overpower the dish
  • 1 bag of Gnocchi – roughly 500g


Preheat the oven to 180°C or 375°F.

Start off with a smaller pot and add the cream, rosemary and ginger. Let this boil but immediately take off the heat once boiling. Set this aside (with the lid on) for approx 30 mins to let the flavours blend together while you prepare the rest.

Now get a larger pot and boil some salted water. Add the gnocchi, these will initially sink to the bottom of the pot, but as they cook, they will float up to the surface. When they reach the top, scoop them out and put into your baking dish. The recipe recommends coating the dish with 1Tbsp butter.

Next, the recipe recommends mixing the bread crumbs, butter and parmesan in a small bowl. If you know me, you know I’m all about efficiency and using the least amount of dishes. So skip the mixing step, it’s going to be baked together so it can mix then.

Break the gorgonzola into smaller pieces and mix it up with the gnocchi. Then sprinkle some of the grated parmesan over top.

Strain the cream/rosemary/ginger mixture that you have set aside and pour it over the gnocchi/gorgonzola/parmesan. Sprinkle the rest of the cheese/butter/breadcrumbs over everything. You’re ready to bake!

Bake for about 25-35 minutes until the top is golden brown.

Enjoy! This dish is best served HOT!





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