This creamy gorgonzola gnocchi with baby spinach is topped with toasted pine nuts and just a sprinkle of Parmesan cheese. It’s the perfect creamy dish for Meatless Monday or throw on a little grilled steak to take it to a whole new level of protein packed deliciousness. Trust me, you’ll love how easy it is to make this flavorful dish!
This post is sponsored by Alessi Foods and KRIS Wines. All opinions are 100% my own.
I’ve loved doing video lately and the chance to travel and do video – perfection!
Plus it’s not just any video. It’s a video with gnocchi and wine. One of my most favorite food combinations in the whole wide world!
I mean, it’s a potato-based fluffy pillow of love. What’s not to love?
It gets even better when it’s swimming in a sauce made of gorgonzola cheese and mixed with baby spinach, pine nuts, AND a little Parmesan cheese.
This dish might be meat free but it is PACKED full of flavor!
What is gnocchi?
Gnocchi is a traditional type of Italian dumpling.
Traditionally it can be made with wheat flour, semolina flour, egg, potato, and sometimes includes fresh herbs and cheese.
Typically, the kind you find in the store is made with wheat flour and potato and contains gluten.
However, you can also easily find gluten free gnocchi if required.
Where can I buy gnocchi?
Gnocchi might not be something you’re familiar with but it can be easily found in most grocery stores.
You can find shelf stable gnocchi near the dried pasta but you can also sometimes find frozen gnocchi or even fresh gnocchi.
If you’re looking for fresh gnocchi I can sometimes find it in the deli area near other fresh pasta, sauces, and dips.
What is gorgonzola cheese?
Gorgonzola cheese is a type of cows milk blue cheese.
If you’re not a fan of traditional blue cheese don’t write off gorgonzola. It is typically a little less pungent than traditional blue cheese.
Where can I buy gorgonzola cheese?
Gorgonzola cheese can be readily found at most every grocery store.
You’ll usually be able to find it already crumbled or sometimes in a wedge.
I find the best brands of gorgonzola cheese can be found in the fresh cheese section near the deli or produce department.
What are pine nuts?
Pine nuts are edible seeds that are gathered from the cones of certain varieties of pine trees.
They are also sometimes called pinoli or pignoli nuts.
They are used commonly in Italian cooking and traditionally found in sauces such as pesto.
Where can I buy pine nuts?
Pine nuts may be a bit harder to find but typically they can be found near the Italian section of the grocery store or near where you would find other chopped and bagged nuts.
Can I add meat to this creamy gorgonzola gnocchi?
While I think this dish is fantastic meatless the addition of meat is also delicious.
Some of the best options would be:
- chicken, roasted or grilled
- steak, grilled
- shrimp, roasted or grilled
What other changes can I make to this recipe?
Any changes you make to the recipe will change the final outcome but here are some simple changes you can make based on what you have on hand or what you can find.
- Use chopped kale in place of baby spinach.
- Replace the crumbled gorgonzola cheese with crumbled feta.
- If you’re looking for a strong flavor replace the gorgonzola cheese with crumbled blue cheese.
- Use toasted chopped cashews in place of pine nuts.
- Replace the gnocchi with cooked fresh or dried pasta.
How do I store leftover creamy gorgonzola gnocchi?
If you have any leftover gnocchi it can be stored in an air tight container in the refrigerator for up to 4 days.
When you go to reheat the sauce may have thickened up so feel free to add a little water to the mixture to help thin it out.
Love this creamy gorgonzola gnocchi?
Why not try a few of my other gnocchi recipes!
- chorizo roasted red pepper spinach gnocchi
- skillet cheesy gnocchi with peas and ham
- creme fraiche mushroom gnocchi
- chicken bacon pumpkin gnocchi
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 1 teaspoon minced fresh oregano
- 1/2 teaspoon minced fresh sage
- 1/2 teaspoon fresh cracked black pepper
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 pound crumbled gorgonzola cheese, more for topping
- 6 ounces fresh baby spinach, roughly chopped
- 1 pound gnocchi, cooked
- 1/4 cup pine nuts, toasted and chopped
- Grated Parmesan cheese, for topping
- Crushed red pepper flakes, for topping
- In a 12-inch skillet add olive oil and set over medium heat.
- When the oil is hot add the shallots, oregano, sage, and black pepper.
- Saute gently until the shallots are soft but not browned, about 5 minutes.
- Add the garlic and saute for another 30 seconds or just until fragrant.
- Pour in the heavy cream and let it gently simmer for about 5 minutes or until the cream is slightly thickened.
- Turn the heat to low and add in the gorgonzola cheese.
- Stir gently to help the cheese melt into the cream, about 5 minutes.
- When the cheese is almost completely melted into the cream add the baby spinach and let the warmth of the sauce help soften the fresh spinach.
- Add in the cooked gnocchi and toss to combine.
- To serve, sprinkle the top with chopped toasted pine nuts and optional crumbled gorgonzola cheese, grated Parmesan cheese, and a pinch of crushed red pepper flakes.