Creamy Gorgonzola Gnocchi
Pillowy potato gnocchi tossed in a silky blue cheese sauce with butter and cream. Ready in under 20 minutes — the ultimate comfort pasta.
- Total time
- 18 min
- Servings
- 2
- Calories
- 628
- Protein
- 18g
Ingredients
- 1 lb store-bought potato gnocchi
- 4 oz gorgonzola or other creamy blue cheese, crumbled
- ½ cup heavy cream
- 3 tbsp butter
- 6 leaves fresh sage leaves (or parsley), torn
- ¼ cup walnuts, lightly toasted and chopped
Instructions
- 1
Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, then 1 minute more.
- 2
Reserve 0.5 cup pasta water, then drain gnocchi into a colander.
- 3
In a large skillet, melt butter over medium heat. Add cream and bring to a gentle simmer.
- 4
Add gorgonzola to the skillet, stirring constantly until melted and smooth, about 2 minutes.
- 5
Add cooked gnocchi and 0.25 cup pasta water to the sauce. Toss gently until coated, adding more water if needed.
- 6
Plate immediately. Top with sage, walnuts, cracked black pepper, and a pinch of salt.
Tools you’ll need
- large pot
- colander
- large skillet (12-inch)
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