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
Nutrition (per serving)
- Calories
- 711 kcal
- Protein
- 15.4 g
- Carbohydrate
- 51.7 g
- of which sugars
- 3.3 g
- Fat
- 48.1 g
- of which saturates
- 24.4 g
- Fibre
- 4.3 g
- Salt
- 2.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the gnocchi in well-salted boiling water until they float to the surface, about 2–3 minutes. Drain and set aside.
- 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
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
Add the gnocchi and toss carefully to coat. Season with black pepper (the cheese is salty so taste before adding salt).
- 5
Serve topped with the crispy sage leaves and any remaining walnuts.
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