Creamy Gorgonzola Gnocchi
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
725 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Gorgonzola Gnocchi
Description
This Creamy Gorgonzola Gnocchi recipe brings together potato gnocchi tossed in a sauce of heavy cream and rich gorgonzola cheese. Shallots, oregano, sage, cracked black pepper, and garlic are gently sautéed to build a fragrant and savory base before simmering with heavy cream until slightly thickened. Adding crumbled gorgonzola off heat allows the cheese to melt gradually, creating a smooth sauce with a distinctively sharp and tangy flavor. Fresh baby spinach is stirred in last, wilting slightly to add a tender green element without overpowering the creamy sauce.
The gnocchi absorb some sauce and provide a pillowy texture that contrasts the creamy, cheesy coating. Toasted and chopped pine nuts sprinkled on top contribute a pleasant crunch, complemented by optional Parmesan cheese and a touch of crushed red pepper flakes to finish. The combination provides a layered mouthfeel and balanced flavors between creamy, tangy, herby, and nutty notes.
This dish can be served as a satisfying vegetarian main or a decadent side to grilled meats. The incorporation of fresh herbs and baby spinach adds brightness and complexity. It is best enjoyed freshly made to preserve the delicate texture of the gnocchi and creaminess of the sauce.
Ingredients
- 2 tablespoons olive oil
- 1 small shallot thinly sliced
- 1 teaspoon oregano minced, fresh
- ½ teaspoon sage minced, fresh
- ½ teaspoon black pepper fresh cracked
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ pound gorgonzola cheese more for topping, crumbled
- 6 ounces spinach roughly chopped, fresh baby
- 1 pound gnocchi cooked
- ¼ cup pine nuts toasted and chopped
- Parmesan Cheese for topping, grated
- red pepper flakes for topping, crushed
Instructions
- In a 12-inch skillet add olive oil and set over medium heat.
- When the oil is hot add the shallots, oregano, sage, and black pepper.
- Saute gently until the shallots are soft but not browned, about 5 minutes.
- Add the garlic and saute for another 30 seconds or just until fragrant.
- Pour in the heavy cream and let it gently simmer for about 5 minutes or until the cream is slightly thickened.
- Turn the heat to low and add in the gorgonzola cheese.
- Stir gently to help the cheese melt into the cream, about 5 minutes.
- When the cheese is almost completely melted into the cream add the baby spinach and let the warmth of the sauce help soften the fresh spinach.
- Add in the cooked gnocchi and toss to combine.
- To serve, sprinkle the top with chopped toasted pine nuts and optional crumbled gorgonzola cheese, grated Parmesan cheese, and a pinch of crushed red pepper flakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 725 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 725kcal | 36% |
| Carbohydrates | 48g | 16% |
| Protein | 21g | 42% |
| Fat | 52g | 80% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 110mg | 37% |
| Sodium | 1088mg | 45% |
| Potassium | 530mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 5308IU | 106% |
| Vitamin C | 14mg | 16% |
| Calcium | 422mg | 42% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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