Gorgonzola Gnocchi with Cream Sauce, Walnuts, and Cherry Tomatoes Recipe
This creamy and indulgent Gorgonzola Gnocchi recipe features golden, pan-fried gnocchi tossed in a rich Gorgonzola cream sauce with fresh spinach, crunchy walnuts, and juicy cherry tomatoes. Ready in just 20 minutes, it's a perfect comforting meal packed with textures and bold flavors that is sure to delight cheese lovers.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 Tbsp butter
- 1 lb gnocchi
- ½ tsp ground black pepper
- 1.25 cups gorgonzola, cut in pieces
- ½ cup crème fraîche
- ½ cup cream
- 2 large handfuls spinach
- 1 cup walnuts, roughly chopped
- 1 cup cherry tomatoes, cut in quarters
Instructions
- Prepare the Gnocchi: Begin by ensuring your gnocchi is ready to cook, using fresh or store-bought as preferred.
- Cook the Gnocchi: Melt the butter in a pan over medium-high heat. Add the gnocchi along with the ground black pepper, stirring to coat evenly. Cook for about 8 minutes, stirring occasionally until the gnocchi is crispy and golden brown on all sides.
- Melt the Gorgonzola: Add the pieces of gorgonzola to the pan. Stir continuously to help the cheese melt evenly and combine with the butter coating the gnocchi.
- Add Cream Elements: Pour in the crème fraîche, stirring to dissolve any cheese that may have stuck to the bottom of the pan. Then add the cream, mix thoroughly, and bring the mixture to a gentle simmer to thicken the sauce slightly.
- Incorporate Spinach: Add the fresh spinach to the pan. Stir and allow the spinach to wilt down, which should take a few minutes.
- Finish the Dish: Once the spinach has wilted, turn off the heat. Add the quartered cherry tomatoes and chopped walnuts to the pan. Mix well and let the residual heat meld the flavors together for about one minute. Taste and adjust seasoning as needed before serving.
Notes
- For a lighter version, substitute crème fraîche and cream with half-and-half or milk, but the sauce will be less rich.
- You can toast the walnuts beforehand in a dry pan for extra crunch and flavor.
- Fresh spinach is preferred for its texture and flavor, but kale or chard can be used as alternatives.
- Use a good quality gorgonzola for the best flavor impact in the sauce.
- This dish pairs beautifully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
