Buffalo Gnocchi with Blue Cheese Drizzle

Forget the Wings, We’re Making Gnocchi!

Hey friends, Jackson here from Food Meld. Let’s cut to the chase: you’re here because you saw the words “Buffalo” and “Gnocchi” in the same sentence and your curiosity just went into overdrive. I get it. The first time this wild idea popped into my head during a particularly intense game day hunger pang, I knew I had to run to the kitchen and see if it worked.

And let me tell you, friends, it worked beautifully.

Imagine this: little potato dumplings, pan-fried until they’re golden and crisp on the outside, soft and pillowy on the inside. Then, we toss them in that iconic, fiery, tangy buffalo sauce that usually clings to chicken wings. But we don’t stop there. Oh no. We cool the whole thing down with a luxuriously creamy, tangy blue cheese drizzle that you’ll want to put on, well, everything. A final flourish of crisp, fresh celery curls adds that perfect, refreshing crunch that just makes the whole thing sing.

This Buffalo Gnocchi is the ultimate fusion of Italian comfort and American game-day glory. It’s the appetizer that will have your friends hovering around the stove, begging for a taste. It’s the snack board centerpiece that disappears in under five minutes. And the best part? It’s ridiculously easy to make. We’re talking 25 minutes, one skillet, and a whole lot of flavor. So, are you ready to mix it up and make something unforgettable? Let’s cook something awesome together.

From Game Day Mess to Kitchen Success

This recipe was born out of pure, unadulterated snack desperation. Picture it: my college apartment, the big game is on, and a dozen of my buddies are crammed into my tiny living room. I’d made a mountain of wings, but we’d devoured them by halftime. The hunger was real, and the only thing I had left in the pantry was a lonely package of gnocchi.

I looked at the gnocchi. I looked at the almost-empty bottle of buffalo sauce sitting on the counter. I looked back at the gnocchi. “What if we tried this?” I thought. I boiled them up, gave them a quick sear in a hot pan, and tossed them in the last of the sauce. I didn’t have blue cheese, so I thinned out some ranch dressing for a drizzle. The result? Pure magic. My friends lost their minds. They were fighting over the last crispy, saucy nub of potato. That “what if” moment, that messy kitchen experiment, turned into one of my most-requested recipes of all time. It just goes to show that the best dishes often come from a little bit of chaos and a whole lot of flavor.

Gathering Your Flavor All-Stars

This recipe is all about simple ingredients doing big things. Here’s your shopping list and my quick chef insights to make it your own.

• 1 package (16 oz) potato gnocchi – This is our star player. I use store-bought to keep it super easy, but if you’re feeling ambitious, homemade gnocchi is a game-changer. Look for them in the pasta aisle!
• 2 tbsp olive oil – For getting that perfect, crispy sear on our gnocchi. Avocado oil works great here too because of its high smoke point.
• ½ cup buffalo wing sauce – I’m a Frank’s RedHot devotee for that classic flavor, but use your favorite! For a milder kick, mix the hot sauce with a little more butter.
• ¼ cup unsalted butter, melted – This mellows out the sharp heat of the buffalo sauce and gives it a rich, glossy finish. Unsalted is key so you control the seasoning.
• Salt and pepper to taste – Season as you go! A little on the gnocchi while they crisp up makes a world of difference.

For the Blue Cheese Drizzle:

• ½ cup sour cream – This is the base for our cool, tangy drizzle. Greek yogurt is a fantastic, protein-packed substitute if you prefer.
• ¼ cup mayonnaise – Don’t skip this! It adds a richness and helps create that perfect drizzling consistency.
• ¼ cup crumbled blue cheese – The bolder, the better! I love a good Gorgonzola for its sharp bite. If you’re a blue cheese skeptic, start with a smaller amount and work your way up.
• 1 tbsp lemon juice – A bright squeeze of acid cuts through the richness and makes all the flavors pop.
• 1–2 tbsp milk – This is our secret weapon for getting the drizzle to the perfect, silky consistency. Add it slowly until it ribbons nicely off a spoon.
• Salt and pepper, to taste – A pinch of each to bring it all together.

To Serve:

• 1 celery stalk, shaved into thin curls – This isn’t just garnish! That fresh, aqueous crunch is essential. Use a vegetable peeler to get beautiful, delicate curls.
• Extra blue cheese crumbles (optional) – For my fellow blue cheese fanatics. Go for it!

Let’s Get Cooking: Your Path to Gnocchi Glory

Okay, team, let’s fire up the skillet. This is where the magic happens, and I’ll walk you through every step with my favorite chef hacks to ensure perfection.

1. Boil the Gnocchi: “Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook them according to the package directions. You’ll know they’re ready when they float to the top—that’s your cue! Now, here’s a crucial tip: drain them well, but don’t just stop there. Spread them out on a clean kitchen towel or a few layers of paper towels and pat them completely dry. Any extra water is the enemy of crispiness, and we are all about that crisp.”
2. Crisp Them Up: “Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat. Once the oil is shimmering, carefully add your dry gnocchi in a single layer. Listen for that satisfying sizzle! Let them cook without moving for a few minutes to develop a gorgeous golden-brown crust. Give the pan a shake to flip them and get color on the other sides. This should take about 6-8 minutes total. Don’t crowd the pan—if you need to, work in batches. Season them with a pinch of salt and pepper right in the pan. This is where they transform from soft dumplings to little crispy flavor bombs.”
3. Create the Buffalo Glaze: “While the gnocchi are getting crispy, let’s make the sauce. In a small bowl, whisk together the melted butter and the buffalo wing sauce. This simple combo is pure alchemy. The butter tames the heat and gives the sauce a beautiful, clingy texture that will coat every nook and cranny of our gnocchi.”
4. The Big Toss: “Once your gnocchi are perfectly golden and crisp, reduce the heat to low. Pour that glorious buffalo butter sauce right over them. Toss everything gently but thoroughly until every single gnocchi is gleaming and coated in that spicy, tangy goodness. The sizzle and the aroma at this point are absolutely intoxicating.”
5. Whip Up the Drizzle: “For the cooling counterpart, grab another bowl and combine the sour cream, mayonnaise, crumbled blue cheese, and lemon juice. Stir it well until it’s mostly smooth, but a few little chunks of blue cheese are totally welcome for texture. Now, stream in the milk, one tablespoon at a time, until it reaches a smooth, pourable consistency. You want it to ribbon off your spoon. Season with a little salt and pepper to taste. Give it a try—you’ve earned it!”

Plating Up the Party

How you serve this dish can take it from great to “can I have your recipe?!” level. Here are my favorite ways to present it.

For a family-style feast, I love piling the saucy gnocchi right onto a big, warm platter. I take the back of a spoon and artistically drizzle (or let’s be real, generously slather) that blue cheese sauce all over the top. Then, I scatter the celery curls over everything and finish with an extra sprinkle of blue cheese crumbles for good measure.

If I’m serving these as a party appetizer, I’ll set them out in a shallow bowl right in the center of a big board. I surround them with other nibbles like carrot sticks, extra celery stalks, crispy bacon bits, and even some breaded chicken tenders for a true “wing night” experience. Don’t forget to put a little bowl of extra buffalo sauce on the side for the heat-seekers in the crowd! Provide some cocktail picks or small forks, and watch them vanish.

Make It Your Own: Creative Twists

This recipe is a fantastic canvas for your own creativity. Here are a few of my favorite ways to mix it up.

• Ranch Lover’s Dream: Not a fan of blue cheese? No problem! Swap the blue cheese drizzle for a simple buttermilk ranch. Use ½ cup of your favorite ranch dressing and thin it with a splash of milk until it’s drizzle-able.
• Buffalo Chicken Gnocchi Bake: Turn this into a full meal! After tossing the gnocchi in sauce, transfer everything to a baking dish. Stir in 1-2 cups of shredded cooked chicken and top with a cup of shredded mozzarella. Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.
• Go Veggie Crazy: Add some veggies directly to the skillet! When you’re crisping the gnocchi, add some thinly sliced bell peppers or red onion to the pan. They’ll get a little char and add wonderful sweetness and texture.
• Honey Sriracha Twist: Craving a different kind of sweet heat? Replace the buffalo sauce with a mix of ⅓ cup sriracha and 3 tablespoons of honey. It’s a sticky, spicy, sweet situation that is absolutely incredible.
• Cauliflower Power: For a lower-carb option, you can use cauliflower gnocchi (find it in the frozen aisle). Just be sure to pan-fry them straight from frozen—don’t boil them—to get the best texture.

Jackson’s Kitchen Notes

This recipe has been on quite a journey since that first game day experiment. I’ve learned a few things along the way. First, the pat-dry step for the boiled gnocchi is non-negotiable. I learned that the hard way after a few batches of steamed, mushy gnocchi—we don’t want that! Second, don’t be shy with the heat when searing. A hot pan is your best friend for creating that irresistible crust. And finally, the blue cheese drizzle will thicken as it sits, so don’t be afraid to add another splash of milk right before serving to get it back to that perfect, drippy consistency. This dish is meant to be fun, a little messy, and totally flexible. Make it yours!

Your Questions, Answered

Q: My gnocchi are sticking to the pan! What did I do wrong?
A: No worries, this happens! The two main culprits are not enough oil or the pan wasn’t hot enough. Make sure your oil is shimmering before adding the gnocchi. A good non-stick skillet is a big help here. If they stick a little, just let them cook a bit longer—they’ll often release once a crust forms.

Q: Can I make this ahead of time?
A: You can prep the components! The blue cheese drizzle can be made a day ahead and stored in the fridge (just whisk in a little extra milk before using). I highly recommend serving the gnocchi fresh from the pan for the best texture, but you can boil and dry them an hour or two in advance to speed up the final cooking.

Q: This is too spicy for my family. How can I tone it down?
A> Great question! You have a couple of options. You can use a “mild” buffalo sauce, or you can increase the ratio of butter to hot sauce. Try starting with ¼ cup buffalo sauce and ¼ cup butter. You can also serve the buffalo sauce on the side for dipping instead of tossing the gnocchi in it, letting everyone control their own heat level.

Q: Can I bake the gnocchi instead of pan-frying?
A> Absolutely! For a hands-off method, toss the boiled (and dried) gnocchi with the olive oil, spread them on a parchment-lined baking sheet, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway, until crispy. Then, toss with the sauce as directed.

Nutritional Info (For Your Info!)

Hey, I’m all about balance—indulgence included! This info is an estimate per serving (about ¼ of the recipe) to help you plan. Remember, the exact numbers can change based on the specific brands of ingredients you use.

• Calories: ~470
• Fat: 30g
• Carbohydrates: 38g
• Protein: 10g

This dish is definitely a treat, and it’s worth every single bite! The carbs from the gnocchi give you that energy boost, while the fats from the oil, butter, and sauce carry all that incredible flavor and help you feel satisfied. To lighten it up a bit, you can use a light mayo and sour cream in the drizzle, and a little cooking spray with the olive oil for frying.

You’ve Just Made a New Classic

And there you have it! You’ve just created a dish that’s guaranteed to become a new favorite in your recipe rotation. It’s the perfect proof that with a little “what if we tried this?” energy, you can take familiar flavors and turn them into something truly exciting and new. This Buffalo Gnocchi has everything—heat, cool, crunch, and that unbelievable crispy-soft texture.

I absolutely love seeing your kitchen creations. Did you add a twist? Was it a hit at your party? Tag me @FoodMeld on social media so I can share in the fun! Now, go forth and enjoy every single, unforgettable bite. Until next time, keep cooking boldly and having fun in the kitchen.

Your friend in food,
Jackson