Gnocchi refined with red beets with gorgonzola sauce


  • 1 Kg Koch’s Gnocchi refined with red beets.
  • 1 garlic clove
  • 200 ml cream
  • 150 g Gorgonzola
  • 50 g butter
  • Pepper
  • Nutmeg
  • Salt
  • 1 small bunch of chives (if desired)
  • Herbs of your choice
  • Walnut (if desired)

To start...

Boil the water in a pot.


To start the dish, put a pot of water on the stove and bring it to the boil. Salt the cooking water and once boiling dip the frozen Gnocchi refined with red beets. Cook slowly, gnocchi will be ready once afloat (after approx. 2 minutes). During cooking stirring the gnocchi with a wooden spoon. Once ready, drain the gnocchi with a skimmer.


Chop the garlic and soutè with butter, over medium heat. Add the cream and heat it up, then add the gorgonzola cut into small pieces.
Melt the gorgonzola cheese to obtain a sauce with a creamy consistency.
Season with salt, pepper and nutmeg. If desired, add finely chopped chives or aromatic herbs.

Tip: if the sauce becomes too thick, add milk or cooking water.

Mix the Gnocchi with the nice gorgonzola sauce.

Serve the dish with a little grated parmigiano cheese and walnuts.

Enjoy your meal!
Koch Team

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The recipe star

Red beet gnocchi

Already tried gnocchi with beetroot? New at Koch.
Freshly made and immediately frozen.

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