Ingredients Jump to Instructions ↓

  1. 1/3 cup(s) walnut pieces

  2. 1 pound(s) fresh or frozen potato gnocchi

  3. 1/2 cup(s) heavy cream

  4. 1 container(s) (4-ounce) crumbled Gorgonzola cheese , plus extra for garnish, if desired 1 bag(s) (6-ounce) baby spinach leaves

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to boil. In a small skillet, toast walnuts over medium heat, stirring frequently until fragrant, about 5 minutes, set aside. Cook gnocchi in boiling water according to package directions.

  2. Meanwhile in a large skillet over medium heat, heat cream and 4 ounces Gorgonzola cheese until most of the cheese has melted into the cream but some small pieces of the cheese remain, about 6 minutes. Add baby spinach and cover skillet. Cook 1 1/2 minutes, or until spinach wilts, tossing once or twice.

  3. Drain gnocchi and add to Gorgonzola sauce; gently toss to coat. Transfer to 4 plates. Sprinkle walnuts over each serving and garnish with more crumbled Gorgonzola cheese, if desired. Serve immediately.


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