Gnocchi Recipe

Drain ricotta

Line a fine-mesh sieve with cheesecloth or paper towel and set over a bowl. Spoon the ricotta into the sieve and refrigerate for 30–60 minutes to remove excess moisture. This yields a firmer gnocchi dough.

Make the dough

Transfer drained ricotta to a large bowl. Add the grated Parmigiano-Reggiano, egg, salt, and pepper. Stir to combine. Add 3/4 cup of the flour and gently fold until a soft, slightly sticky dough forms. If the dough is too wet to handle, add more flour, 1 tablespoon at a time, up to the full cup—dough should be pliable and only slightly sticky.

Portion and shape

Dust your work surface with flour. Divide dough into 4 portions. Roll each portion with floured hands into a rope about 1 inch (2.5 cm) thick. Cut each rope into 1-inch pieces. If desired, press each piece lightly with a fork to create ridges; otherwise leave as pillow-shaped dumplings. Dust finished gnocchi lightly with flour to prevent sticking.

Cook gnocchi

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Working in batches to avoid overcrowding, drop gnocchi into boiling water. Stir gently once to keep them from sticking. When gnocchi float to the surface (about 2–3 minutes), let them cook an additional 30–45 seconds, then remove with a slotted spoon to a plate. Continue with remaining gnocchi.

Finish in butter (optional)

In a large skillet over medium heat, melt 2 tablespoons unsalted butter until foam subsides. Add cooked gnocchi in a single layer and sauté briefly, 1–2 minutes, until bottoms are lightly golden. This step adds a light sear and improves texture.

Toast and chop walnuts

If walnuts are not toasted, heat a dry skillet over medium heat and toast 1/2 cup walnut halves or pieces, stirring, until fragrant and slightly darker, about 3–5 minutes. Cool slightly, then chop finely. Reserve 2 tablespoons of toasted walnut pieces for garnish.

Sauté aromatics

In a sauté pan over medium heat, melt 2 tablespoons unsalted butter. Add the minced shallot and cook until translucent and softened, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds, until fragrant, taking care not to brown the garlic.

Deglaze

Pour in 1/4 cup dry white wine (or 2–3 tablespoons pasta cooking water if not using wine) and simmer for 1–2 minutes to reduce and concentrate flavor.

Add cream and cheese

Lower heat to medium-low and add 1 cup heavy cream to the pan. Bring to a gentle simmer (do not boil hard). Stir in 3/4 cup crumbled Gorgonzola in small additions, whisking until melted and smooth. If the sauce seems too thick, add a splash of pasta cooking water to reach desired consistency.

Incorporate walnuts and cheese

Stir in the chopped toasted walnuts and 1/4 cup grated Parmigiano-Reggiano. Season the sauce with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper, tasting and adjusting as needed. Keep sauce warm on low heat; do not let it boil.

Combine with gnocchi

Add the cooked (and optionally pan-seared) gnocchi to the sauce in the skillet. Gently toss or stir to coat each gnocchi in the cream sauce, cooking together over low heat for 1–2 minutes to marry flavors. If the sauce thickens too much, loosen with 1–2 tablespoons of reserved pasta water.

Plate the sauced gnocchi into warmed shallow bowls. Spoon any remaining sauce over the top.

Garnish with the reserved toasted walnut pieces, a sprinkle of chopped fresh parsley, and the extra grated Parmigiano-Reggiano.

Serve immediately while hot.