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Potato Gnocchi with Gorgonzola
Pillowy potato gnocchi tossed through a creamy Gorgonzola and walnut sauce, indulgent and quick to make.
Total time
20 min
Prep
5 min
Cook
15 min
Difficulty
easy
Cuisine
Vegetarian
vegetarian
Ingredients
500gfresh or dried potato gnocchi
150ggorgonzola, crumbled
200mldouble cream
80gwalnuts, toasted and roughly chopped
60gbutter
2 clovesgarlic, minced
1 handfulfresh sage leaves
80gparmesan, grated
1 tspblack pepper
Instructions
1
Cook gnocchi in salted boiling water until they float, drain.
2
Melt butter in a wide pan, fry sage leaves until crispy, remove.
3
Add garlic and cook 30 seconds.
4
Add cream and bring to a gentle simmer.
5
Add gorgonzola and stir until melted into sauce.
6
Add cooked gnocchi and toss gently to coat.
7
Season with black pepper.
8
Serve topped with crispy sage, walnuts and parmesan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
569
Protein
12.4g
Fat
55.7g
Carbs
8.8g
Fiber
3.5g
Sodium
322mg
Reviews
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