Creamy Gnocchi with Gorgonzola, Spinach & Walnuts [15 minutes & one pan]

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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 this Creamy Gnocchi Recipe works

• 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 Creamy Gnocchi with Gorgonzola, Spinach & Walnuts

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!

Great tools to have for making this Creamy Gnocchi with Gorgonzola

Expert tips for cooking gnocchi

1. Save time by not boiling your gnocchi, just add it to the frying pan straight from the bag
2. Don't worry if the gorgonzola sticks to the bottom of the pan - the acidic crème fraîche will take care of that
3. 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.

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 minutes or the equally quick potato halloumi stir-fry - or check out all my vegetarian recipes.

What can I use instead of créme 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.

How do I cook packaged gnocchi?

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.

How long should I cook gnocchi?

Frying gnocchi takes about 8 minutes.

Is gnocchi pasta?

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.

Creamy Gnocchi with Gorgonzola, Spinach & Walnuts

5 from 5 votes

Print Rate

Course: Main Course

Cuisine: European, Italian

Servings: 4 servings

Calories: 849kcal

Total time: 15 minutes

Author: Emmeline Kemperyd

Ingredients

• 2 Tbsp butter2 Tbsp butter
• 400 g gnocchi400 g gnocchi
• 0.5 tsp ground black pepper0.5 tsp ground black pepper
• 150 g gorgonzola cut in pieces150 g gorgonzola cut in pieces
• 1 dl crème faîche1 dl crème faîche
• 1 dl cream heavy cream, cooking cream or half n half1 dl cream heavy cream, cooking cream or half n half
• 100 g spinach100 g spinach
• 2.5 dl walnuts roughly chopped2.5 dl walnuts roughly chopped
• 200 g cherry tomatoes cut in quarters200 g cherry tomatoes cut in quarters

Metric - US Customary

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

• Skillet or frying pan*
  Skillet or frying pan*
• Measuring cups (metric or imperial)*
  Measuring cups (metric or imperial)*
• Measuring spoons*
  Measuring spoons*
• Kitchen knife*
  Kitchen knife*

Notes

Nutritional information is calculated with half n half as the cream used.

Expert tips for cooking gnocchi

1. Save time by not boiling your gnocchi, just add it to the frying pan straight from the bag
2. Don't worry if the gorgonzola sticks to the bottom of the pan - the acidic crème fraîche will take care of that
3. 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

Calories: 849kcal | Carbohydrates: 50g | Protein: 24g | Fat: 66g | Saturated Fat: 20g | Cholesterol: 65mg | Sodium: 969mg | Potassium: 688mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3294IU | Vitamin C: 20mg | Calcium: 363mg | Iron: 7mg

Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

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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