Potato Gnocchi with Gorgonzola and Miso

When adding gorgonzola, cream and miso, you need to reduce heat properly. Otherwise it will separate and miso flavour will disappear. If you can get “white miso” (normal brown one is Awase-miso), the miso and gorgonzola also match dramatically!

Potato Gnocchi with Gorgonzola and Miso_©Cupido



・ 180 g gnocchi
・ 20 g onion (chopped)
・ 60 g gorgonzola cheese (roughly chopped)
・ 1 tsp. miso
・ 80 ml milk
・ 30 ml cream
・ 10 g butter (unsalted)
・ 20 g parmesan cheese
・ some pink pepper


1. Stir-fry the onion with butter until soften, add milk and boil it once. Reduce the heat to quite low, add gorgonzola, cream and miso. Mix well.
2. At the same time, bring the water to a boil with salt, boil the gnocchi until floating to surface.
3. Add gnocchi into 1 and combine well, turn off the heat and add parmesan cheese. Put salt if needed. Serve garnished with pink pepper.