Gorgonzola Gnocchi with Spinach

Why You’ll Love This Recipe

This recipe is the perfect balance of comfort food and gourmet flavor. The gnocchi are soft and fluffy, the gorgonzola adds a bold, creamy tang, and the spinach brings freshness and color to the dish. Best of all, it comes together in under 20 minutes, making it a great choice for busy nights or an impressive last-minute dinner for guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potato gnocchi (fresh or packaged)
• Gorgonzola cheese, crumbled
• Heavy cream
• Fresh spinach leaves
• Butter
• Garlic, minced
• Grated Parmesan cheese
• Salt and black pepper
• Optional: crushed walnuts for garnish

Directions

1. Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface. Drain, reserving ½ cup of cooking water.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Stir in heavy cream and bring to a gentle simmer. Add gorgonzola and stir until melted and smooth.
4. Add the cooked gnocchi to the sauce, tossing to coat. If needed, add a splash of reserved cooking water to loosen the sauce.
5. Stir in spinach and cook until just wilted.
6. Season with salt and pepper to taste, sprinkle with Parmesan, and serve immediately. Garnish with walnuts if desired.

Servings and timing

Serves 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• Swap spinach for arugula or kale for a different flavor profile.
• Add cooked chicken or pancetta for extra protein.
• Replace heavy cream with half-and-half or milk for a lighter sauce.
• Use blue cheese instead of gorgonzola for a stronger flavor.
• Add a pinch of nutmeg to the sauce for warmth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s texture. Avoid microwaving for too long, as it can cause the sauce to separate.

FAQs

Can I use store-bought gnocchi?

Yes, both fresh and packaged gnocchi work well for this recipe.

What type of gorgonzola is best?

Gorgonzola dolce is creamier and milder, while gorgonzola piccante has a sharper taste—choose based on preference.

Can I make this without cream?

Yes, you can use milk and a bit of butter, though the sauce will be thinner.

How do I keep the sauce from becoming too salty?

Use unsalted butter and taste before adding extra salt, as gorgonzola is naturally salty.

Can I make it ahead?

It’s best served fresh, as gnocchi can become mushy if reheated multiple times.

Is this dish vegetarian?

Yes, if you ensure the cheese does not contain animal rennet.

Can I freeze gorgonzola gnocchi?

Freezing is not recommended, as the sauce may split and gnocchi can lose texture.

What’s the best pasta alternative to gnocchi for this sauce?

Short pastas like penne or farfalle work well.

How can I make the sauce thicker?

Let it simmer longer, or add extra Parmesan to help it bind.

What wine pairs well with this dish?

A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the richness.

Conclusion

Gorgonzola gnocchi with spinach is a creamy, flavorful dish that’s ready in minutes but tastes like a restaurant-quality meal. The combination of tender gnocchi, bold gorgonzola, and fresh spinach creates a satisfying balance of textures and flavors, making it perfect for both everyday dinners and special occasions.

Gorgonzola Gnocchi with Spinach

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A quick and indulgent Italian-inspired dish with tender potato gnocchi tossed in a creamy gorgonzola sauce and fresh spinach, finished with Parmesan and optional walnut garnish.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

1. 1 lb potato gnocchi (fresh or packaged)
2. 4 oz gorgonzola cheese, crumbled
3. 1 cup heavy cream
4. 4 cups fresh spinach leaves
5. 2 tbsp butter
6. 2 cloves garlic, minced
7. 1/4 cup grated Parmesan cheese
8. Salt and black pepper, to taste
9. Optional: 1/4 cup crushed walnuts for garnish

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Instructions

Bring a large pot of salted water to a boil and cook the gnocchi according to package directions until they float. Drain, reserving 1/2 cup cooking water.

1. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Stir in heavy cream and bring to a gentle simmer. Add gorgonzola and stir until melted and smooth.
3. Add cooked gnocchi to the sauce, tossing to coat. If needed, add reserved cooking water to loosen the sauce.
4. Stir in spinach and cook until just wilted.
5. Season with salt and pepper, sprinkle with Parmesan, and serve immediately. Garnish with walnuts if desired.

Notes

1. Swap spinach for arugula or kale for a different flavor profile.
2. Add cooked chicken or pancetta for extra protein.
3. Use blue cheese instead of gorgonzola for a stronger flavor.
4. Add a pinch of nutmeg for warmth in the sauce.
5. Serve with crusty bread to soak up the extra sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 3g
• Sodium: 680mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 85mg