Print

Gorgonzola Gnocchi with Spinach

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy Italian-inspired dish featuring pillowy gnocchi tossed in a luxurious Gorgonzola cheese sauce with fresh spinach. Elegant yet easy enough for a quick weeknight dinner.

Ingredients

  • 1 lb potato gnocchi (fresh, shelf-stable, or frozen)
  • 4 oz Gorgonzola cheese, crumbled
  • 1 cup heavy cream
  • 2 tbsp butter
  • 3 cups fresh baby spinach
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of nutmeg (optional)
  • 2 tbsp grated Parmesan cheese (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
  3. Pour in heavy cream and bring to a gentle simmer.
  4. Add crumbled Gorgonzola and stir until melted and sauce is smooth.
  5. Season with salt, pepper, and a pinch of nutmeg if using.
  6. Add spinach and stir until wilted, about 1–2 minutes.
  7. Gently fold in the cooked gnocchi and toss to coat in the sauce.
  8. Let everything cook together for 1–2 more minutes, then serve immediately with Parmesan if desired.

Notes

  • Use half-and-half or whole milk for a lighter sauce.
  • Add cooked chicken, pancetta, or walnuts for extra protein and texture.
  • Stir in herbs like parsley or thyme for added flavor.
  • Not suitable for freezing due to the cream sauce.
  • Best enjoyed fresh but can be stored for up to 3 days in the fridge.

Nutrition

Find it online: https://thefamilycooking.com/gorgonzola-gnocchi-with-spinach-2/