🧀 Gnocchi with Gorgonzola and Walnuts
Gnocchi with gorgonzola are soft potato dumplings tossed in a creamy sauce of melted gorgonzola and cream, scattered with chopped walnuts. The blue cheese gives a pungent, tangy richness that contrasts with the mild, pillowy gnocchi and the crunch of the nuts. It is served hot, straight from the pan, as a rich first course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g potato gnocchi
- 150 g gorgonzola, diced
- 150 ml cream
- 40 g walnuts, roughly chopped
- Black pepper
Method
- Toast the walnuts in a dry pan for 2–3 minutes and set aside.
- Melt the gorgonzola with the cream in a wide pan over low heat, stirring until smooth; season with pepper.
- Boil the gnocchi in salted water until they float, about 2 minutes, and lift them into the sauce.
- Toss gently, scatter with the walnuts and serve at once.
How to make it lighter
- Halve the cream and loosen the sauce with gnocchi cooking water instead.
- Use 15 g walnuts per portion at most — nuts are calorie-dense.
- Serve a 200 g portion with a bitter-leaf salad such as rocket or radicchio.
History
Gorgonzola is a blue cheese from Lombardy and Piedmont, and gnocchi in gorgonzola sauce is a popular dish across northern Italy; walnuts are a common addition.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →