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.
Oh, and don’t worry. I will let you know THE SECOND I can share my video.
I have a feeling it’s going to be epic! And cheesy. And full of wine. Epic and cheesy with a side of wine – my favorite combination!
Now, if you’re not familiar with Alessi Foods and KRIS Wine you’re in for a treat cause you’re going to love them both!
Now, in full disclosure, I have only tried the KRIS Wine Italian Pinot Grigio because that is the wine that paired perfectly with this creamy gorgonzola gnocchi BUT if all their wines taste this good you’re all set!
The wine is crisp with a hint of citrus and honey that pairs perfectly with the creamy gnocchi.
I’m always looking for crisp wines so this hit the spot RIGHT AWAY.
The dish is rich and creamy and the wine cuts through that sharp gorgonzola cheese flavor. Trust me, you’re going to love this wine!
When I was asked to make something with the products that Alessi Foods offers I was struck with about 6 different ideas.
Since I can’t fill my whole house with pasta, pasta, and more pasta I knew I needed to reel it in and pick my ultimate favorite.
Don’t get me wrong I love pasta but there is just something so comforting and lovely about gnocchi.
PLUS when it’s swimming in a thick and creamy gorgonzola sauce you cannot go wrong.
Of course, I also threw in some baby spinach because you gotta get a little green in there to call it a meal.
Well, at least that is what I tell myself.
The other thing I love about this dish is that while I kept it vegetarian for the shoot you can totally throw on some grilled steak and call this a meat and potato lover’s dream come true.
I guess if you’re not a big fan of red meat grilled chicken would work well too.
BUT how great are blue cheese and red meat? It’s literally the perfect combination.
Oh, I almost forgot about the nut topping!
The toasted pine nuts bring a burst of flavor and a little crunch to this soft and creamy dish.
PLUS it’s a great way to use pine nuts that isn’t pesto.
We all love pesto but it can’t be the only use for these lovely little nuts.
Now, get into the kitchen and make this creamy gorgonzola gnocchi!
Oh, and be on the lookout for the video that will go with this recipe. I cannot wait to share it with you!
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.