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.
Total time
15 min
Prep
5 min
Cook
10 min
Difficulty
easy
Cuisine
Italian
comfortpastavegetarianindulgent
Ingredients
1 lbstore-bought potato gnocchi
100ggorgonzola, crumbled
½ cupheavy cream
¼ cupwalnut halves, toasted
1 tbspbutter
fresh thymeto taste
saltto taste
Instructions
1
Cook the gnocchi in salted boiling water until they float to the surface, then drain.
2
Melt the crumbled gorgonzola into the cream with the butter over gentle heat.
3
Stir until smooth.
4
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.
Calories
227
Protein
1.3g
Fat
24.2g
Carbs
1.7g
Fiber
0g
Sodium
16mg
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