Italian Gnocchi with Gorgonzola, Walnuts and Crispy Sage
Boiled gnocchi is tossed with sage-fried butter and cream, gorgonzola, walnuts, parmesan, spinach and black pepper.
- 400 g fresh potato gnocchi
- 120 g gorgonzola cheese
- 60 g walnuts
- 15 pieces fresh sage leaves
- 40 g butter
- 100 ml double cream
- 40 g parmesan cheese
- 1 tsp black pepper
- 100 g baby spinach
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Add to a shopping listHow the shopping list works →- Step 1
Bring large pot of salted water to boil for gnocchi
- Step 2
Roughly chop walnuts and grate parmesan cheese
- Step 3
Heat butter in large frying pan over medium heat until foaming
- Step 4
Add sage leaves and fry for 1-2 minutes until crispy, remove and set aside
- Step 5
Add gnocchi to boiling water and cook until they float to surface, about 2-3 minutes
- Step 6
Meanwhile, add cream to sage-infused butter and bring to gentle simmer
- Step 7
Crumble in gorgonzola and whisk until melted and smooth
- Step 8
Drain gnocchi and add directly to cream sauce along with spinach
- Step 9
Toss gently for 1 minute until spinach wilts and gnocchi is coated
- Step 10
Add chopped walnuts and half the parmesan, toss once more
- Step 11
Serve immediately topped with crispy sage, remaining parmesan and black pepper
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