I know I’m deviating a little toward the semi-homemade route with this one (I used pre-packaged gnocchi… sorry everyone! Homemade gnocchi is The Gourmet Gourmand future, I promise).
But sometimes you just get a little lazy. And you just need a vehicle for all that gorgonzola that you know you shouldn’t eat alone in one sitting, but when melted into a pot of heavy cream, spiked with a little garlic and nutmeg, spooned over potato-pasta dumplings, somehow eating all. the. cheese. becomes 100% socially acceptable.Thus we will commence with this beautiful imagery: Sarah, sitting alone, wearing mismatched pajamas, hot pink slippers, and nerd glasses. Dave, thankfully away on business, unable to witness the depravity that is to follow. Sarah, binge-watching HGTV, wine bottle at the ready, drinking down the gorgonzola cheese sauce with gnocchi, and fending away cats lest they discover the pure magic and become as addicted as she.
This, people, is what a bowl of this gnocchi with gorgonzola sauce and walnuts may also do to you.
(Key word: may). ((Complete lack of self-control is a The Gourmet Gourmand specialty)).But seriously, this is one of those fun recipes that is really simple to make, but seems super fancy and is something that you might pay upwards of $15 at a restaurant for ($20 if you live in California), but can make incredibly cheap and easily at home. The gorgonzola makes the sauce perfectly tangy, creamy, and cheesey, without being too overpowering. The walnuts pair fantastically with the gorgonzola and really elevate the meal. I also hit it with a little parsley for color, but this is totally optional. The only way that I think this could be better is with homemade gnocchi. Let me know if you are more ambitious than I and give this a try. I actually surprised myself by thinking that the store-bought were a decent alternative to home-made if you’re short on time. I would recommend going with the smallest size you can get for maximum sauce delivery capacity.
Gnocchi with Gorgonzola Sauce and Walnuts
- 16 oz packaged gnocchi I used DeLallo brand, mini gnocchi
- 2 cloves garlic crushed
- 1 cup heavy cream
- 1/8 teaspoon nutmeg
- 5 oz Gorgonzola cheese crumbled
- ½ cup toasted walnuts roughly chopped
- Parsley for garnishing (optional)
- In a small saucepan combine cream, garlic, and nutmeg. Bring to a simmer then cover and remove from heat. Let sit for at least 15 minutes (better if you let it sit 30 minutes) to infuse the flavors.
- Remove garlic cloves and return pan to medium heat- melt in the Gorgonzola cheese.
- Lastly, stir in the walnuts.
- Taste, and season with salt and pepper.
- Meanwhile bring a large pot of salted water to a boil.
- Add gnocchi and cook per package instructions (mine took 4 minutes); gnocchi will be done when they float to the surface of the water.
- Drain. Serve gnocchi with Gorgonzola walnut sauce.
- Garnish with parsley, optional.