gnocchi with gorgonzola cream

Gnocchi with Imported Gorgonzola Cream Sauce, Walnuts, and Sage

Rich, sharp, nutty, imported Gorgonzola cheese gives this easy-but-impressive dish amazing flavor. One of the world's oldest blue-veined cheeses, Gorgonzola is mainly produced in the northern Italian regions of Piedmont and Lombardy. You can enjoy this recipe as an upscale appetizer or comforting main dish.
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Cook Time 10 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4

Ingredients
  

  • 2 lb gnocchi cooked according to package instructions
  • 1 pint heavy cream
  • 8 oz crumbled imported Gorgonzola cheese divided
  • 1/3 cup chopped toasted walnuts
  • 2 TB chopped fresh sage
  • Salt and fresh cracked black pepper to taste

Instructions
 

  • In a small saucepan over medium low heat bring heavy cream to a simmer. Add crumbled imported Gorgonzola, reserving a few TB for garnish. Stir until completely combined and smooth. Season to taste with salt and pepper.
  • In a large bowl, toss warm cooked gnocchi with sauce. Serve garnished with chopped sage, toasted walnuts, and reserved crumbed gorgonzola.

Notes

Tip: Try adding diced sautéed pancetta, cubed roasted butternut squash, or sautéed Brussels sprouts to this dish for a different twist.
Keyword cheese sauce, Imported gorgonzola, pasta in cream sauce

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