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Gnocchi with Gorgonzola Cream
Pillowy potato gnocchi in a rich, funky gorgonzola and walnut cream sauce — melting the cheese into the cream over gentle heat, rather than high heat, keeps the sauce silky instead of splitting or grainy.
Ingredients
Instructions
Cook the gnocchi in salted boiling water until they float to the surface, then drain.
Melt the crumbled gorgonzola into the cream with the butter over gentle heat.
Stir until smooth.
Toss the drained gnocchi through the sauce until well coated, then top with toasted walnuts and fresh thyme.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
