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.
Cook Time 10 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4


  • 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


  • 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.


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