Gnocchi with Gorgonzola, Walnut and Sage

Ingredients

• 600 g fresh gnocchi
• 150 g Gorgonzola dolce
• 150 ml double cream
• 60 g walnut halves
• 12 fresh sage leaves
• 30 g butter
• 1 tsp black pepper

Method

1. 1

   Cook the gnocchi in well-salted boiling water until they float to the surface, about 2–3 minutes. Drain and set aside.

2. 2

   Melt the butter in a wide frying pan over medium heat. Add the sage leaves and fry for 1–2 minutes until crisp. Remove and set aside.

3. 3

   Add the walnuts to the pan and toast for 1 minute. Pour in the cream and crumble in the Gorgonzola. Stir gently until the cheese melts into a smooth sauce.

4. 4

   Add the gnocchi and toss carefully to coat. Season with black pepper (the cheese is salty so taste before adding salt).

5. 5

   Serve topped with the crispy sage leaves and any remaining walnuts.