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Gnocchi al Gorgonzola
Pillowy potato gnocchi tossed through a rich Gorgonzola, walnut and cream sauce, indulgent and full of flavour.
Total time
15 min
Prep
5 min
Cook
10 min
Difficulty
easy
Cuisine
Italian
vegetarian
Ingredients
1kgpotato gnocchi
150gGorgonzola, crumbled
200mldouble cream
50gwalnut halves, lightly toasted
50gParmesan, grated
1 tspfresh thyme
black peppergenerous
Instructions
1
Cook gnocchi in salted boiling water until they float. Drain, reserving 1/2 cup water.
2
Melt Gorgonzola in cream over low heat. Add thyme.
3
Add pasta water to loosen sauce.
4
Toss gnocchi gently in sauce.
5
Serve topped with walnuts, Parmesan and black pepper.
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
279
Protein
5.7g
Fat
27.6g
Carbs
2g
Fiber
0.1g
Sodium
205mg
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