Beetroot gnocchi with gorgonzola

Gorgonzola is one of the best-known cheeses of Lombardy region. With its strong taste it can accompany excellent first courses. Here is a tasty vegetarian version, simple and quick to prepare.

Beetroot gnocchi with gorgonzola


  • 500 g red potatoes of the same size
  • 330 g vacuum-packed beetroot already boiled
  • About 300 g flour
  • Salt
  • 4 tablespoons gorgonzola
  • 4 tablespoons milk
  • Chives


  1. Wash the potatoes with the skin, put them in a pot with plenty of cold water and cook for about 40 minutes from boiling and in any case for the time necessary for the potatoes to be well cooked according to the size.
  2. Drain and peel, let them cool a little, mash them with a potato masher and let them cool well.
  3. Blend the beetroot and add it to the potatoes.
  4. Knead with flour and adjust according to the consistency, you will need more or less flour depending on the type of potatoes you are going to use. The dough must be soft.
  5. Form rolls that you will then cut into chunks.
  6. Place the gorgonzola in a saucepan and melt with the milk.
  7. Cook the gnocchi in salted water and drain when they rise to the surface, pass them in a pan with gorgonzola cream and serve with chopped chives.


* Content realized with the contribution of Regione Lombardia.

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