This recipe will surprise you with how easily it comes together in under 10 minutes, delivering an impressively rich and satisfying dish. The Italian-imported gnocchi, soft and pillowy, cook in just a minute, but the true highlight is the Gorgonzola cheese. Unlike typical blue cheeses, Gorgonzola brings a luxurious creaminess and depth that elevates the entire dish.
Gorgonzola’s buttery texture and subtle, nutty flavor make it a standout choice among blue cheeses, offering a mellow richness that pairs beautifully with the gnocchi without overpowering it. Combined with the savory crunch of crispy guanciale and toasted walnuts, each bite brings an enticing mix of flavors and textures that takes comfort food to a refined new level.
Difficulty : easy
Prep time : 5 minutes
Cook time :10 minutes
Doses for : 4 people
- 1 lb (500g) bag of potato gnocchi
- 8oz Gorgonzola cheese
- 1 cup heavy cream
- 3 oz guanciale, diced
- 1/4 cup walnuts, coarsely chopped
- Salt and black pepper, to taste
- Fresh parsley, for garnish
1. In a large skillet over medium heat, cook the guanciale until it’s crispy and the fat is rendered, about 4-5 minutes.
2. Add the chopped walnuts to the skillet with the guanciale and toast for 2-3 minutes until golden and fragrant. Using a slotted spoon, remove the guanciale and walnuts from the pan, leaving the fat in the skillet. We’ll use this same pan for the gnocchi later.
3. In a separate saucepan, add the heavy cream and simmer over medium heat until reduced by half.
4. Cut the gorgonzola into small cubes. Remove the cream from heat and gradually whisk in the gorgonzola, stirring until the cheese is fully melted and the sauce is smooth. Season with salt and black pepper to taste.
5. While the sauce is being prepared, cook the gnocchi according to package instructions, typically by boiling until they float, about 1 minute.
6. Drain the gnocchi and add them to the skillet with the guanciale fat. Sauté the gnocchi briefly, allowing them to absorb the flavorful fat.
7. Pour the gorgonzola sauce over the gnocchi in the skillet, stirring gently to coat. If the sauce is too thick, add a splash of pasta water to reach your desired consistency.
8. Top the gnocchi with the crispy guanciale, toasted walnuts, and a sprinkle of fresh parsley
9. Serve and buon appetito!
