Creamy Gorgonzola Gnocchi
This easy-to-make recipe features tender potato gnocchi tossed in a rich and creamy Gorgonzola sauce, enhanced with Parmesan and a hint of garlic. Garnished with fresh herbs and optional toasted walnuts, it's a restaurant-worthy dish ready in just 25 minutes. Perfect for weeknight dinners or special occasions!
Ingredients
- 1 pound store bought or homemade gnocchi
- 2 tablespoon unsalted butter
- 1 garlic clove minced
- 1 cup heavy cream
- 4 oz 115g Gorgonzola cheese, crumbled
- ΒΌ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Pinch of freshly grated nutmeg optional
- Fresh parsley or chives finely chopped, for garnish
- Toasted walnuts roughly chopped, for garnish (optional)
Instructions
- Cook the Gnocchi by bringing a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, or until they float to the surface (typically 3 to 5 minutes). Drain the gnocchi and set aside.
- Make the creamy gorgonzola sauce by melting the butter over medium heat in a saucepan. Add the minced garlic and saute for 30 seconds.
- Pour in the heavy cream and simmer for a couple of minutes. Reduce the heat to low and add the Gorgonzola and Parmesan cheeses.
- Stir frequently until the cheeses melt and the texture is creamy. Season it with salt, black pepper, and a pinch of nutmeg, if you desire.
- Add the gnocchi to the sauce and stir until each is fully coated.
- Garnish with parsley, chives, and toasted walnuts if using. Enjoy with your favorite protein or alone!