Potato Gnocchi with Gorgonzola

Name: Potato Gnocchi with Gorgonzola
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 500g fresh or dried potato gnocchi; 150g gorgonzola, crumbled; 200ml double cream; 80g walnuts, toasted and roughly chopped; 60g butter; 2 cloves garlic, minced; 1 handful fresh sage leaves; 80g parmesan, grated; 1 tsp black pepper

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

Cook gnocchi in salted boiling water until they float, drain.

Melt butter in a wide pan, fry sage leaves until crispy, remove.

Add garlic and cook 30 seconds.

Add cream and bring to a gentle simmer.

Add gorgonzola and stir until melted into sauce.

Add cooked gnocchi and toss gently to coat.

Season with black pepper.

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

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