Gnocchi with Gorgonzola and Walnuts
Prep time: 30 minServes: 4
Pairs with
The Gorgonzola's intense salt and the walnuts' bitterness match a full white with a touch of sweetness — Sauternes or off-dry Vouvray is a classic pairing.
Ingredients
- 500 g fresh gnocchi (bought or homemade)
- 150 g Gorgonzola dolce
- 150 ml cream
- 60 g walnuts, toasted and roughly chopped
- 2 tbsp butter
- Black pepper
- Fresh sage
Method
- 1Cook the gnocchi until they float. Reserve 100 ml cooking water.
- 2Melt butter and Gorgonzola in a pan. Add cream and stir until smooth.
- 3Toss the gnocchi with the sauce. Add a little cooking water if needed.
- 4Top with walnuts, sage and black pepper.