Creamy Gorgonzola Gnocchi with Spinach and Pine Nuts
Author: Brandy O'Neill - Nutmeg Nanny
This creamy gorgonzola gnocchi with baby spinach is topped with toasted pine nuts and just a sprinkle of Parmesan cheese and pairs perfectly with KRIS Wine Pinot Grigio 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!
1/2poundcrumbled gorgonzola cheesemore for topping
6ouncesfresh baby spinachroughly chopped
1poundgnocchicooked
1/4cuppine nutstoasted and chopped
Grated Parmesan cheesefor topping
Crushed red pepper flakesfor topping
Instructions
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.
Course Main Course
Keyword creamy gorgonzola gnocchi with spinach and pine nuts, creamy gorgonzola sauce, dinner recipes, easy dinner recipes, gnocchi recipes, gorgonzola cream sauce, pasta recipe, spinach recipes
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