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.Print
- 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.