Burnt-Honey Gnocchi in Gorgonzola Sauce

Photo: Jerry James Stone

This recipe was created exclusively to pair with a bottle of Cline Cellar's Cool Climate Pinot Noir. I created this recipe along with five others to feature on the back label of this wine bottle. This was the winning wine pairing.
This Pinot Noir has a nice acidity to it with lots of red fruit, toffee and a minty finish. This wine pairs perfectly with the Gorgonzola sauce because the cheese highlights the mint in the wine. I used burnt honey in the gnocchi to keep the dish from feeling too heavy, as is expected with a cream sauce.


stick of butterPrep time: 5 minutes  

Total time: 20 minutes  

Burnt-Honey Gnocchi in Gorgonzola Sauce


  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup low-sodium vegetable broth
  • 1 cup cream
  • 8 ounces Gorgonzola, cut into very small pieces
  • 2 cups ricotta
  • 1 cup finely grated Parmesan cheese
  • 4 tablespoons honey
  • 1/2 cup flour

garlic cloves


Cooking directions

  1. To make Gorgonzola sauce, warm 2 tablespoons of butter in a large skillet and add 2 cloves of garlic, cook for about 2 minutes on medium high. butter and flour for roux
  2. Create a roux by adding the 2 tablespoons of flour, mix well. Whisk in the cream and then the broth. Bring to a low simmer and add Gorgonzola. Cook for about 2 minutes until cheese has fully melted. straining ricotta
  3. To make the Burnt-Honey Gnocchi, strain ricotta of excess water and transfer to a large mixing bowl.
  4. In a small skillet, bring honey to a boil then reduce heat and cook for 1 more minute. grating parmesan
  5. Fluff ricotta with a fork and add honey. Mix in Parmesan cheese and then flour. making gnocchi
  6. Let dough sit for 5 minutes, prepare floured work surface and roll heaping scoops of dough into 1/2 inch tubes, then cut into 1 inch pieces.
  7. Cook gnocchi in medium pot of simmering water until it floats to the top, about 2 minutes. gnocchi dough
  8. Saute cooked gnocchi in 1 tablespoon of butter until browned on each side, toss with Gorgonzola sauce and serve.


This story was originally written for Treehugger. Copyright 2012.



Click for photo credits

Photo credits:

Butter, garlic roux, dough: Jerry James Stone

Ricotta, Parmesan, flour: Jaymi Heimbuch