Cook the gnocchi according to package directions. Usually, this involves boiling them in salted water until they float to the surface.
While the gnocchi are cooking, prepare the Gorgonzola sauce. In a saucepan, melt the butter over medium heat.
Add the heavy cream to the melted butter and bring to a simmer. Reduce heat to low.
Crumble the Gorgonzola cheese into the cream sauce. Stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a tablespoon or two of milk or pasta water to thin it out.
Season the sauce with salt and pepper to taste. Be careful with the salt, as Gorgonzola cheese can be quite salty.
Drain the cooked gnocchi and add them to the saucepan with the Gorgonzola sauce. Gently toss to coat the gnocchi evenly.
Toast the walnuts in a dry pan over medium heat until fragrant and lightly browned. Roughly chop them.
Serve the Gnocchi Gorgonzola immediately, garnished with toasted walnuts and fresh parsley.
It was an average dish. The flavor was a bit intense, but the walnuts gave a nice contrast. I think I prefer a lighter sauce.
A decent dish. The gnocchi was good, but the sauce was a bit overwhelming. The walnuts helped, but the overall experience was just okay.
Fantastic recipe! Simple to follow and the results are outstanding. The creamy sauce combined with the toasted walnuts is a match made in heaven. Five stars!
Really enjoyed this recipe. The balance between the Gorgonzola and the cream was spot on. Walnuts were a great addition. Only thing I'd change is maybe a bit more parsley.
The sauce was a bit too strong for my taste, and the gnocchi seemed a little undercooked. I might try it again with some adjustments.
