Gnocchi with Gorgonzola and Spinach

Nutrition · per serving

Steps

1. 1

   Toast the walnuts in a large dry frying pan over medium heat for 2 to 3 minutes, until fragrant. Remove and set aside.

   30 g, roughly chopped Walnuts
2. 2

   Cook the gnocchi in salted water according to the package instructions. As soon as they rise to the surface, lift them out with a slotted spoon, reserving about 100 ml of the cooking water.

   500 g Gnocchi
3. 3

   Heat the olive oil in the same pan. Sauté the garlic for 30 seconds without letting it brown.

   1 clove, finely chopped Garlic1 tbsp Olive oil
4. 4

   Pour in the cream and milk and warm over medium heat. Stir in the Gorgonzola and Parmesan until the sauce is smooth. Season with the nutmeg, salt, and pepper. Do not let it boil vigorously, so the sauce stays creamy.

   120 g, crumbled Gorgonzola150 ml Heavy cream50 ml Milk25 g, finely grated Parmesan1 pinch Nutmegto taste Saltto taste Black pepper
5. 5

   Add the gnocchi to the sauce and toss gently. If the sauce is too thick, stir in some of the reserved cooking water, one tablespoon at a time.

   500 g Gnocchi
6. 6

   Add the baby spinach and fold it in for 1 to 2 minutes, until just wilted. Serve the gnocchi immediately, sprinkled with the toasted walnuts.

   150 g Baby spinach30 g, roughly chopped Walnuts

Origin & History

Gnocchi are part of northern Italian cuisine and are traditionally made from potatoes, flour, and sometimes egg. Gorgonzola originated in Lombardy and Piedmont and is one of Italy’s oldest blue cheeses.