Gorgonzola Gnocchi is a perfect quick weeknight dinner all done in under 15 minutes. With just a few ingredients has an amazing flavor combo and lots of veggies, and you don't even have to boil the gnocchi!
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
Nutritional information assumes you are using full fat crème fraîche and cream.
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