Ingredients:
1 pound potato gnocchi (store-bought or homemade)
2 tablespoons unsalted butter
1/2 cup heavy cream
4 oz Gorgonzola cheese (crumbled)
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Fresh parsley (chopped, for garnish)
Optional: A handful of toasted walnuts (for added crunch)
Instructions:
Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions (usually about 2-3 minutes until they float to the surface). Once cooked, drain the gnocchi and set aside, reserving a bit of the cooking water.
Make the Gorgonzola Sauce: In a large skillet, melt the butter over medium heat. Add the heavy cream and bring it to a gentle simmer. Stir frequently and let the mixture cook for about 3-4 minutes until slightly thickened.
Add the Cheese: Lower the heat and stir in the crumbled Gorgonzola cheese, letting it melt into the sauce. Stir until smooth and creamy. If the sauce becomes too thick, you can add a small amount of the reserved gnocchi cooking water to thin it out to your desired consistency.
Season the Sauce: Add the grated Parmesan cheese, salt, and pepper to the sauce. Stir well to combine.
Combine the Gnocchi and Sauce: Add the cooked gnocchi to the skillet with the sauce, tossing gently to coat the gnocchi evenly in the creamy Gorgonzola sauce. If needed, add a bit more pasta water to help coat the gnocchi.
Serve: Divide the gnocchi between plates and garnish with fresh chopped parsley and optional toasted walnuts for extra texture. Serve hot.
Enjoy this rich, creamy Gnocchi Gorgonzola—a perfect comfort dish!