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Creamy Gorgonzola Gnocchi with Spinach & Walnuts is a perfect quick weeknight dinner - all made in one pan, in under 15 minutes! And did you know, you don't even have to boil the gnocchi?!
Gnocchi. Delicious little thing - impossible to pronounce. Want to show off? Then ditch the "hard g" and pronounce it: nyawk-ke.
Anyway. We were on delicious. And while delicious is good, delicious and quick (15 minutes!) and easy (one single pan!) is even better. And that's why I love this recipe.
Why you will love this recipe
- It's creamy and cheesy...
- ... and filled with the rich salty flavor of gorgonzola
- Acidity in the shape of crème fraîche ensures the sauce doesn't get too rich
- It has that hidden spinach we love
- Walnuts add crunch - it's all about textures, you know this by now
- Cherry tomatoes add a pop of freshness & acidity - once again, to ensure the sauce doesn't get too heavy
How to make it
There is minimal prep required for this recipe! The only thing you need to do is chop your walnuts roughly, cut your cherry tomatoes in quarters and cut your gorgonzola in smaller pieces. Then we're ready to get going! And honestly? You will have time to do all these things while you're frying the gnocchi.
Start by melting your butter in a pan over medium-high heat. Then add in your gnocchi followed by black pepper, and mix. Fry your gnocchi for about 8 minutes, until they are crispy with a nice golden color. Mix every now and then so they get somewhat evenly colored.
When the gnocchi is crispy & golden, add in the gorgonzola. Mix while letting the gorgonzola melt. Don't worry if it sticks to the bottom of the pan - your crème fraîche will soon take care of that.
Next step after the gorgonzola has melted is to add in the crème fraîche. Let heat up and mix well so any cheese sticking to the bottom of the pan is loosened. Then add the cream, mix and bring to a simmer.
When it starts to simmer, add in your spinach. Mix and let it wilt down. Once wilted, turn off the heat, mix again and add in the tomatoes.
After mixing in your tomatoes, follow with the chopped walnuts. Mix again, let sit for a minute to let the heat spread, and then taste test. Adjust seasoning if necessary and then serve!
Tips & tricks
- Save time by not boiling your gnocchi, just add it to the frying pan straight from the bag
- Don't worry if the gorgonzola sticks to the bottom of the pan - the acidic crème fraîche will take care of that
- Add the nuts & tomatoes just at the end and just let them heat up slightly - this keeps the texture intact
Recipe FAQ
No, this recipe is not vegetarian. Why? Gorgonzola (like many other cheeses: parmesan and pecorino included) contains animal rennet, which is not a vegetarian product. As the name "Gorgonzola" is protected this is true for all cheeses of that name. However, you can find other blue cheeses that are vegetarian. Look for one that's creamy and salty and melts well.
If you're looking for a vegetarian dish that is similary quick, easy & delicious I suggest you check out a pasta primavera you can make in 20 minutesor the equally quick potato halloumi stir-fry - or check out all my vegetarian recipes.
Crème fraîche is added to this recipe to add acidity - so if you want to switch it out, you need to ensure you still get some acidity in there. One good substitue is half sour cream, half cream.Or mix buttercream with heavy cream for a homemade version of crème fraîche.
If you have neither sour cream or buttercream you can increase the amount of cream, and add some more cherry tomatoes for extra acidity and freshness.
While many packages say to boil the gnocchi - this is really not necessary. Just fry them straight from the bag as suggested in this recipe and they will turn out crispy and delicious.
Frying gnocchi takes about 8 minutes.
No, gnocchi is not pasta. While pasta is made from a dough consisting of egg, flour and water, gnocchi is made from potatoes, flour and water.
But to be honest, it might be the only thing I love more than pasta.
More delicious dinner dishes
Looking for more dinner dishes that work just as well for a weeknight as for a dinner party? Then check out these great recipes:
- One Pan Fish & Broccoli in Lemon Butter Caper Sauce
- 25-minute Spanish Chicken Stew with Lemon & Rosemary
- 15-minute Smoked Salmon Spinach Pasta
- Red Wine Pasta Sauce with Chicken & Mushrooms
- Smoked Salmon Risotto with Asparagus
- Salmon Crème Fraîche Pasta
Did you love this recipe? Give it a 5 star rating!
...and let me know what you loved about it in the comments.
Creamy Gnocchi with Gorgonzola, Spinach & Walnuts
Print RateIngredients
- 2 tablespoon butter
- 1 lb gnocchi
- 0.5 teaspoon ground black pepper
- 1.25 cups gorgonzola cut in pieces
- ½ cup crème faîche
- ½ cup cream heavy cream, cooking cream or half n half
- 2 large handfuls spinach
- 1 cup walnuts roughly chopped
- 1 cup cherry tomatoes cut in quarters
Instructions
- Melt the butter in a pan over medium-high heat then add in the gnocchi and the black pepper. Mix well and let fry for about 8 minutes, until the gnocchi is crispy and golden brown on all sides.
- Add in the gorgonzola and mix well while the gorgonzola melts.
- Add in the crème fraîche, mix to dissolve any cheese stuck to the bottom of the pan, then add the cream. Mix well and bring to a simmer.
- Add in the spinach, mix, and allow to wilt.
- Once the spinach is wilted, mix again and turn off the heat. Add in the cherry tomatoes and walnuts, then mix well. Let sit for one minute to allow for the heat to spread and then taste test. Adjust seasoning if necessary and then serve!
Equipment needed for this recipe
Notes
Expert tips for cooking gnocchi
- Save time by not boiling your gnocchi, just add it to the frying pan straight from the bag
- Don't worry if the gorgonzola sticks to the bottom of the pan - the acidic crème fraîche will take care of that
- Add the nuts & tomatoes just at the end and just let them heat up slightly - this keeps the texture intact
Frequently asked questions
Is this recipe vegetarian?
No, this recipe is not vegetarian. Why? Gorgonzola (like many other cheeses: parmesan and pecorino included) contains animal rennet, which is not a vegetarian product. As the name "Gorgonzola" is protected this is true for all cheeses of that name. However, you can find other blue cheeses that are vegetarian. Look for one that's creamy and salty and melts well.What can I use instead of crème fraîche?
Crème fraîche is added to this recipe to add acidity - so if you want to switch it out, you need to ensure you still get some acidity in there. One good substitue is half sour cream, half cream. Or mix buttercream with heavy cream for a homemade version of crème fraîche. If you have neither sour cream or buttercream you can increase the amount of cream, and add some more cherry tomatoes for extra acidity and freshness.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
I hope you liked this creamy gnocchi recipe! I'd love for you to let me know what you think in the comments! And why not leave a rating to let me know how I'm doing?
Enjoy!
Emmeline
Ramona
Loved this recipe, never used Gorgonzola cheese with gnocchi before but it is beautiful! Great recipe, will make it again 😋 thank you for sharing.
Emmeline Kemperyd
Thank you Ramona, so happy to hear that! 😀
Irina
When I hear a word "Gorgonzola" , I am there:) This recipe is just for me - a cheese lover. This Creamy Gnocchi sounds inviting and appetizing. Cannot wait to make it!
Emmeline Kemperyd
Haha, same here Irina!! Thank you for commenting! Hope you enjoy it!
Justine Howell
OMG turned out so good, loved this one.
Emmeline Kemperyd
So happy to hear that Justine!! Thank you fore commenting!
Tonje
This looks lovely, thank you for the idea!
Emmeline Kemperyd
Thanks, Tonje!!
Megan Ellam
Oh Emmeline, this looks amazing! You had me at gorgonzola and walnuts. Thanks for another amazing recipe.
Emmeline Kemperyd
Thank you so muich Megan for commenting! So happy you like my recipes!! 😀
Suzy
I can not get enough of gnocchi! It is so good! We LOVE gorgonzola in the sauce! it gives it a nice touch to the flavor!
Emmeline Kemperyd
Same here Suzy! Thanks for commenting & happy you liked it! 😀