Name: Gnocchi with Gorgonzola
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g potato gnocchi; 150 ml double cream; 120 g gorgonzola, crumbled; 40 g walnuts, toasted and chopped; 8 fresh sage leaves, about 4 g; ½ tsp black pepper

Gnocchi with Gorgonzola

Potato gnocchi in a quick sauce of melted gorgonzola, cream and black pepper, finished with walnuts and sage.

17 min total Serves 4 servings Easy

Why Gnocchi with Gorgonzola Works

The first sign it is right is the smell: blue cheese melting into cream and turning sweet and sharp at the same time. It takes about two minutes in a warm pan, and then it is done.

Shop-bought gnocchi cooks in the time it takes to make the sauce. Drop it into boiling salted water, and it is ready when it floats, after 2 to 3 minutes. Warm the cream in a wide pan with the crumbled gorgonzola over a low heat, stirring until the cheese melts into a smooth sauce. Keep the heat low. Blue cheese turns grainy and oily if it boils.

Lift the gnocchi straight from the water into the sauce with a slotted spoon, which brings a little of the starchy water with it and loosens the sauce.

Toss gently, scatter with the toasted walnuts and sage, and finish with plenty of black pepper. It is rich, so a small plate with a sharp salad is plenty.

What to Put on the Table With Gnocchi with Gorgonzola

Rocket and pear salad
Crusty bread
Roasted squash
Dry white wine

Sides from the same cuisine on this site: Tuscan Panzanella, Creamy Parmesan Polenta, Ciabatta.

Making Gnocchi with Gorgonzola, Step by Step

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Boil the gnocchi in salted water for 2 to 3 minutes until they float.
Meanwhile warm the cream and gorgonzola in a wide pan over a low heat for 3 minutes, stirring, until smooth.
Lift the gnocchi into the sauce with a slotted spoon and toss gently.
Scatter with the walnuts, sage and pepper and serve at once.

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A Few Notes

Keep the heat low.

Lift the gnocchi out with a slotted spoon.

Taste before adding salt.

Serve with a sharp salad.

Common Substitutions & Variations

In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.

Keeping What's Left

Best eaten straight away. Keeps in the fridge for 1 day.