Italian Gnocchi with Gorgonzola and Walnut Sauce

Name: Italian Gnocchi with Gorgonzola and Walnut Sauce
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1000 g starchy potatoes (e.g., Russet); 200 g all-purpose flour, plus extra for dusting; 1 large large egg; 5 g salt; 200 g Gorgonzola cheese; 200 ml heavy cream (min. 30% fat); 100 g walnuts, roughly chopped; 30 g unsalted butter; 2 cloves garlic, minced; null to taste freshly ground black pepper; 2 tbsp fresh parsley, chopped (for garnish)

Difficulty

medium

Time

1h 5m

Price Category

average

Calories

Medium

Bring a true Italian vibe to your kitchen with this creamy, flavorful gnocchi recipe! The soft potato pasta perfectly harmonizes with the rich sauce of pungent Gorgonzola cheese and crunchy walnuts. This dish is a real treat for the taste buds and is guaranteed to enchant your family or guests. While making gnocchi from scratch might seem complicated at first, it's actually simpler than you think, and the taste of homemade gnocchi is truly unbeatable.

Steps

Prepare Gnocchi Dough

Boil the potatoes in their skins in salted water until tender (about 20-25 minutes). Drain, peel while still warm, then mash them using a potato ricer or fork. Let cool slightly. In a large bowl, combine the mashed potatoes with the flour, egg, and salt. Quickly knead until it just comes together into a soft dough. Do not overwork!

Shape Gnocchi

On a floured surface, divide the dough into four portions. Roll each portion into ropes about 2 cm (0.8 inches) thick, then cut into 2 cm (0.8 inch) pieces. Press each piece onto a gnocchi board or the back of a fork and roll it down to create the characteristic ridges. Place on a floured tray.

Make the Sauce

In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Add the roughly chopped walnuts and toast for another 2-3 minutes until lightly browned. Pour in the heavy cream, then crumble in the Gorgonzola cheese. Cook, stirring constantly, until the cheese melts and the sauce thickens (about 5-7 minutes). Season with freshly ground black pepper.

Cook and Serve Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface (about 2-3 minutes per batch). Remove them with a slotted spoon and immediately add them to the Gorgonzola and walnut sauce. Gently toss to coat all the gnocchi with the sauce. Serve immediately, garnished with fresh chopped parsley.

	Per 100g	Per Serving 300g
Calories	280 kcal	840 kcal
Protein	9g	27g
Fat	18g	54g
Carbohydrate	22g	66g
Fiber	2g	6g
Sugar	1g	3g

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pasta

boiled

everyday

main course

creamy

Italian

all seasons

Hot

Italian Gnocchi with Gorgonzola and Walnut Sauce

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Gnocchi Dough

Shape Gnocchi

Make the Sauce

Cook and Serve Gnocchi

Extra Tips

► Don't overwork the gnocchi dough, or it will become tough; knead only until it just comes together.

► Boil the potatoes in their skins, then peel and mash them while still warm to prevent them from absorbing too much moisture.

► If you don't have a gnocchi board, you can use the back of a fork to create ridges on your gnocchi, helping the sauce cling better.

Nutrition