🍂 Autumn Deals 🍁 Up to 90% off – Shop now!

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home Romige gnocchi met gorgonzola, spinazie en walnoten

Vegetarian Italian Quick Weeknight Comfort food Pasta

Gnocchi with gorgonzola proves that vegetarian cooking doesn't have to be boring. The gorgonzola melts in the pan into a velvety sauce that clings perfectly to the gnocchi. Fresh spinach adds color and brightness, and the walnuts bring the crunch that completes the dish. This is a meal you'll want to make again right away.

Recipe

Creamy gnocchi with gorgonzola, spinach and walnuts

Pillowy gnocchi in a creamy gorgonzola sauce, fresh spinach and crunchy walnuts. A vegetarian dish that impresses without the fuss.

Course	Main course
Kitchen	Italian
Servings	2 people

Preparation time

Preparation time	5 min
Total	25 min

Equipment

Large pot
Frying pan
Slotted spoon
Grater
Cutting board
Knife

Ingredients

500 g fresh or dried gnocchi
120 g gorgonzola dolce (soft gorgonzola)
150 ml heavy cream
100 g fresh spinach
50 g walnuts, roughly chopped
1 tbsp butter
Freshly ground black pepper
Pinch of nutmeg
Parmesan, to serve

How to make creamy gnocchi with gorgonzola, spinach and walnuts?

Bring a large pot of generously salted water to a boil for the gnocchi.
Toast the walnuts in a dry frying pan over medium heat, about 3 minutes, until fragrant. Remove them from the pan and set aside.
In the same frying pan, melt the butter over low heat. Add the gorgonzola in pieces and let it melt while stirring.
Pour in the heavy cream and stir until you have a smooth, creamy sauce. Season with freshly ground black pepper. Add a pinch of nutmeg if you like.
Cook the gnocchi according to the package instructions. They're done when they float to the surface. Scoop them out directly with a slotted spoon and add them to the sauce. Reserve a splash of the cooking water.
Add the fresh spinach to the pan and gently fold everything together. Allow the spinach to wilt for 1 to 2 minutes over low heat. Add a splash of the reserved cooking water if the sauce gets too thick.
Divide the gnocchi among deep plates. Scatter the toasted walnuts over them and grate some Parmesan on top. Serve immediately.

Cooking mode Prevents your screen from going to sleep

A good, wide frying pan makes the difference with this dish. You want to be able to toss the gnocchi and sauce quickly and evenly without everything spilling over the edge. Choose a pan with a thick base so the sauce doesn't burn and stays smooth.

Want to make this recipe a bit lighter? Replace the heavy cream with cooking cream and use less gorgonzola. Or go all in and add a splash of white wine to the sauce for extra depth. That way you can make this dish slightly different each time, but always just as delicious.