5 Sauces for Potato Gnocchi

Bold Fontina and citrusy roasted tomatoes take potato gnocchi in distinctly different directions. Explore these six sauces, including two borrowed from recipes that use flour-based gnocchi.

Gnocchi with creamy Gorgonzola sauce pairs tender potato dumplings with the cheese’s distinctive tang. Heavy cream forms the base of this sauce, which accompanies homemade potato gnocchi. Black pepper brings a sharp contrast to the rich, creamy cheese.

Pro tip: you can substitute milk for cream, adjusting the amount to achieve the same creamy consistency.

Gnocchi with Cherry Tomato Sauce brings roasted tomatoes and bright lemon to a plate of potato gnocchi. The oven-roasted sauce offers an alternative to the cheese creams, with basil and grated pecorino rounding out the dish. That citrusy accent cuts through the savory cheese and tomato flavors.

Pro tip: you can use the recipe’s faster roasting option for the cherry tomatoes, about one hour at 320°F.

Gnocchi with Walnut Cream takes a pesto-like approach, with walnuts giving the sauce its nutty character. The recipe uses water-and-flour gnocchi rather than potatoes, but its sauce is also an option for potato gnocchi. Parmigiano Reggiano and garlic bring a savory edge to the velvety walnut cream.

Pro tip: blend your walnut cream in short pulses to keep it from overheating and achieve a smoother texture.

Gnocchi with Cheese Sauce, a traditional Aosta Valley dish, lets bold Fontina play against delicate gnocchi. This version uses buckwheat-and-wheat gnocchi, though the recipe also recommends the sauce for classic potato gnocchi. Whole milk gives the cheese sauce a creamy base, with black pepper adding bite.

Pro tip: you can pair the Fontina sauce with classic potato gnocchi instead of making the buckwheat version.

Gnocchi with Asiago cream coats potato gnocchi in a buttery sauce starring the Veneto cheese. Whole milk forms the base, making this a distinct alternative to the heavy-cream Gorgonzola version. Chives and sage add herbal notes to the rich cheese sauce.

Pro tip: you can use warm milk at the end to give the Asiago cream a softer consistency.