Gnocchi Gorgonzola Recipe

Bring a large pot of salted water to a rolling boil. Add 1 tablespoon salt to the water. Add the gnocchi to the boiling water in batches (if necessary) so they have room to move.

Cook the gnocchi until they float to the surface plus 30–60 seconds more (about 2–3 minutes total for store-bought). Use a slotted spoon to transfer cooked gnocchi to a plate while you finish the sauce. Reserve 1/2 cup of the cooking water.

In a large sauté pan over medium heat, melt 2 tablespoons butter. Add the cooked gnocchi and gently toss for 1 minute to coat and lightly brown. Remove from heat and keep warm while you finish the sauce.

Warm the cream

In a medium saucepan over low–medium heat, warm 1 cup heavy cream until it begins to steam and small bubbles form at the edge (do not boil).

Melt the cheese

Reduce heat to low. Add 4 ounces crumbled Gorgonzola to the warmed cream and stir constantly until the cheese melts and the mixture becomes smooth. If the sauce seems too thick, whisk in up to 2 tablespoons of reserved gnocchi cooking water (or additional milk) to reach desired consistency.

Season

Season the sauce with 1 teaspoon freshly ground black pepper and taste; add up to 1 teaspoon salt if needed (Gorgonzola is salty, so adjust carefully). Keep the sauce warm on the lowest heat while assembling.

Prepare the pears: core and thinly slice each pear into 1/4-inch crescents. Toss the slices with 1 teaspoon lemon juice to prevent browning.

Toast walnuts: If your walnuts are not pre-toasted, heat a small dry skillet over medium heat. Add 3 tablespoons roughly chopped walnuts and toast, stirring frequently, until fragrant and lightly browned, about 2–3 minutes. Transfer to a plate to cool.

Sauté pears (optional for warm fruit): In a small skillet, melt 1 tablespoon butter over medium heat. Add the pear slices in a single layer and sauté until just softened and lightly caramelized, about 2–3 minutes per side. If you want a slightly glazed finish, sprinkle 1 teaspoon brown sugar over the pears in the last minute and let it melt. Remove from heat.

Combine gnocchi and sauce: Add the sautéed gnocchi to the warm Gorgonzola sauce in the saucepan or pour the sauce over the gnocchi in the sauté pan. Gently toss to coat. If the sauce is too thick, add a tablespoon at a time of reserved cooking water until it cloaks the gnocchi.

Plate: Divide gnocchi among 4 warm plates or 2 generous portions. Arrange the pear slices over or alongside the gnocchi.

Garnish: Scatter the toasted chopped walnuts over each plate. Finish with an optional drizzle of 1 teaspoon extra virgin olive oil and a sprinkle of chopped parsley or microgreens for color and freshness.

Serve immediately while sauce and gnocchi are warm.