← Back to recipes

creamy-gorgonzola-gnocchi-with-pancetta

This was one of the very first pastas I learned how to make in Italy, and it’s stayed in my rotation ever since. It’s simple, decadent, and packed with flavor. If you like blue cheese, you’re going to love this. The Gorgonzola melts into the cream to create a rich, silky sauce that coats every bite of gnocchi, while the pancetta adds that perfect salty, crispy contrast. It’s definitely on the richer side, but in the best way. A little indulgent, super satisfying, and one of those dishes that feels way fancier than it actually is.

Ingredients