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Gorgonzola Gnocchi is a perfect quick weeknight dinner all done in under 20 minutes. With just a few ingredients it has an amazing flavor combo and lots of veggies, and you don't even have to boil the gnocchi!
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Gnocchi. Delicious little thing - impossible to pronounce. Want to show off? Then ditch the "hard g" and pronounce it: nyawk-ke.
Anyway. This recipe takes crispy pan fried gnocchi and mixes it with a creamy gorgonzola sauce. And it does all that in just 20 minutes, using a single pan. And that's why I love this Gorgonzola Gnocchi.
Why you will love this recipe
- It's quick and all done in under 20 minutes
- It's easy to make with just a few simple steps
- Loaded with gorgonzola flavor
- Creamy and cheesy sauce paired with crispy fried gnocchi
- One pan only - this means minimal dishes!
- Slight acidity to cut the richness with crème fraîche & cherry tomatoes
- Hidden veggies - both spinach & cherry tomatoes
- Walnuts add crunch - it's all about textures
What you need to make it
Ingredient notes & substitutions
- Walnuts: roast them first for extra crunch
- Cream: you can use full fat or half and half
- Crème fraîche can be swapped for half sour cream and half cream
- Gnocchi: I use store bought, which is fine, but of course it's even better with homemade gnocchi!
- Gorgonzola: I like to use the one labelled "Intenso" for maximum flavor, but the one labelled "Dolce" is creamier and will melt easier - you choose!
- Gorgonzola is not vegetarian so choose a different type of blue cheese that is vegetarian if that is important to you
- Butter can be swapped for cooking oil
- Salt can be added if needed, if so add it just at the end after taste testing
How to make it
- Place gnocchi in a large skillet or frying pan with butter and black pepper
- Fry for 8 minutes, until golden and crispy
- Add gorgonzola
- Stir continuously while the gorgonzola melts
- Add crème fraîche
- Mix well, scraping the bottom of the pan to release any gorgonzola stuck there
- Add cream
- Mix and bring to a simmer
- Add spinach and allow it to wilt
- Once the spinach has wilted, turn off the heat and add cherry tomatoes
- Add walnuts and mix well
- Taste test, add salt and pepper as needed, then serve your Gorgonzola Gnocchi immediately with a side from my guide to what to serve with gnocchi
Tips & tricks
- Roast the walnuts for extra crunch and taste
- Don't boil the gnocchi - it's tastier frying it and the cooked gnocchi ends up crispy on the outside and tender on the inside
- Don't worry if the gorgonzola sticks to the bottom of the pan - the acidic crème fraîche will take care of that
- Don't cook the tomatoes & walnuts too long - add them just at the end to maintain their texture
- Store leftover Gorgonzola Gnocchi in the fridge in an airtight container for up to 4 days
- Reheat leftover Gorgonzola Gnocchi in the microwave in 1 minute increments
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.
To make this vegetarian, use another blue cheese that is not made with animal rennet. Look for one that's creamy and salty and melts well.
Crème fraîche is added to this Gorgonzola Gnocchi 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 nor buttercream you can increase the amount of cream, and add some more cherry tomatoes for extra acidity and freshness - or even a squeeze of lemon juice.
Gorgonzola is a type of blue cheese. The name "Gorgonzola" is protected, so only specific cheeses can use this name. Blue cheese, however, comes in many names, shapes and forms.
More easy delicious dinner dishes
Looking for more dinner dishes like this Gorgonzola Gnocchi, recipes that work just as well for a weeknight as for a dinner party? Then check out these great recipes:
- Beef Chow Fun
- Air Fryer Orange Chicken
- Gnocchi with Bacon & Mushrooms
- Duck Breasts with Orange Sauce
- 15-minute Smoked Salmon Spinach Pasta
- Red Wine Pasta Sauce with Chicken & Mushrooms
- Smoked Salmon Risotto with Asparagus
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Gorgonzola Gnocchi with Cream Sauce & Walnuts
Print RateIngredients
- 2 tablespoon butter
- 1 lb gnocchi
- ½ teaspoon ground black pepper
- 1.25 cups gorgonzola cut in pieces
- ½ cup crème faîche
- ½ cup cream
- 2 large handfuls spinach
- 1 cup walnuts roughly chopped
- 1 cup cherry tomatoes cut in quarters
Instructions
- Melt butter in a pan over medium-high heat, then add the gnocchi and the black pepper. Mix well and cook for about 8 minutes, until the gnocchi is crispy and golden brown on all sides.2 tablespoon butter, 1 lb gnocchi, ½ teaspoon ground black pepper
- Add in the gorgonzola and mix well while the gorgonzola melts.1.25 cups gorgonzola
- 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.½ cup crème faîche, ½ cup cream
- Add in the spinach, mix, and allow to wilt.2 large handfuls spinach
- 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, then serve!1 cup walnuts, 1 cup cherry tomatoes
Equipment needed for this recipe
- Measuring cups (metric or US)*
Video
Notes
Ingredient notes & substitutions
- Walnuts: roast them first for extra crunch
- Cream: you can use full fat or half and half
- Crème fraîche can be swapped for half sour cream and half cream
- Gnocchi: I use store bought, which is fine, but of course it's even better with homemade gnocchi!
- Gorgonzola: I like to use the one labelled "Intenso" for maximum flavor, but the one labelled "Dolce" is creamier and will melt easier - you choose!
- Gorgonzola is not vegetarian so choose a different type of blue cheese that is vegetarian if that is important to you
- Butter can be swapped for cooking oil
- Salt can be added if needed, if so add it just at the end after taste testing
Tips & tricks
- Roast the walnuts for extra crunch and taste
- Don't boil the gnocchi - it's tastier frying it and the cooked gnocchi ends up crispy on the outside and tender on the inside
- Don't worry if the gorgonzola sticks to the bottom of the pan - the acidic crème fraîche will take care of that
- Don't cook the tomatoes & walnuts too long - add them just at the end to maintain their texture
- Store leftovers in the fridge in an airtight container for up to 4 days
- Reheat leftovers in the microwave in 1 minute increments
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
gnocchi gorgonzola mushroom recipe
Me fascino mucho tu post Gracias, Un saludo
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! 😀