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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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


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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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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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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