Italian · beginner
Lombard Creamy Gorgonzola Gnocchi With Toasted Walnuts
Silky potato gnocchi tossed in a rich Gorgonzola and sage cream sauce, topped with crunchy toasted walnuts.
- PREP TIME
- 10 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place a small dry skillet over medium heat and toast the chopped walnuts for 3 to 4 minutes until fragrant and lightly browned. Remove to a plate.
- 02
Bring a large pot of generously salted water to a rolling boil.
- 03
Melt the butter in a large skillet over medium-low heat. Add the whole sage leaves and sizzle for 1 minute to infuse the butter.
- 04
Pour the heavy cream into the skillet and bring to a gentle simmer. Reduce heat to low, add the crumbled gorgonzola, and stir until completely melted and smooth.
- 05
Drop the potato gnocchi into the boiling water. Cook until they float to the surface, which takes about 2 to 3 minutes.
- 06
Use a slotted spoon to transfer the cooked gnocchi directly into the warm gorgonzola cream sauce. Stir gently to coat, garnish with parmesan cheese, black pepper, and toasted walnuts before serving immediately.
A LITTLE KITCHEN KNOW-HOW
Emulsification
Combining high-fat dairy gently over low heat to form a smooth cream sauce without splitting.
Notes from the kitchen
- Do not let the cream boil rapidly after adding cheese to prevent separation.
- Save a splash of cooked gnocchi water if you need to loosen the sauce slightly.
- Original home-cooking adaptation inspired by Italian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
