Gnocchi with Gorgonzola Sauce
Soft potato gnocchi tossed in a rich, creamy gorgonzola sauce with sautéed mushrooms, finished with a sprinkle of black pepper and fresh microgreens. A quick and comforting weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 14g
Ingredients
- 1 lb gnocchi
- 4 oz gorgonzola cheese
- 1 cup heavy cream
- 8 oz mushrooms
- 2 tbsp butter
- ½ tsp black pepper
- ¼ cup microgreens
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 1 lb gnocchi and cook until they float to the surface, about 2-3 minutes. Reserve 1/2 cup of pasta water, then drain.
- 2
While the gnocchi cooks, melt the 2 tbsp butter in a large skillet over medium heat. Add the 8 oz sliced mushrooms and cook until golden and tender, about 6-8 minutes.
- 3
Reduce heat to low and add the 1 cup heavy cream and 4 oz crumbled gorgonzola. Stir until the cheese melts into a smooth sauce, about 2-3 minutes.
- 4
Add the cooked gnocchi to the skillet and toss gently to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches a silky consistency.
- 5
Season with the 1/2 tsp black pepper (add salt only if needed, as gorgonzola is salty). Serve immediately, garnished with the 1/4 cup microgreens.
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Measuring cups and spoons
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