Gnocchi with Gorgonzola Cream Sauce, Walnuts, and Sage
Rich, sharp, nutty, imported Gorgonzola cheese gives this easy-but-impressive dish amazing flavor. One of the world’s oldest blue-veined cheeses, Gorgonzola is mainly produced in the northern Italian regions of Piedmont and Lombardy. You can enjoy this recipe as an upscale appetizer or comforting main dish.
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Ingredients
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2 lb gnocchi, cooked according to package instructions | |
1 pint heavy cream | |
8 oz crumbled imported Gorgonzola cheese, divided | |
1/3 cup chopped toasted walnuts | |
2 TB chopped fresh sage | |
Salt and fresh cracked black pepper to taste |
Directions
1.
In a small saucepan over medium low heat bring heavy cream to a simmer. Add crumbled imported Gorgonzola, reserving a few TB for garnish. Stir until completely combined and smooth. Season to taste with salt and pepper.
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2.
In a large bowl, toss warm cooked gnocchi with sauce. Serve garnished with chopped sage, toasted walnuts, and reserved crumbed gorgonzola.
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Notes
Tip: Try adding diced sautéed pancetta, cubed roasted butternut squash, or sautéed Brussels sprouts to this dish for a different twist.
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