Creamy Gorgonzola Gnocchi
This creamy gorgonzola gnocchi with baby spinach is topped with toasted pine nuts and a sprinkle of Parmesan cheese. It’s the perfect creamy dish for Meatless Monday or add in some grilled protein to take it to a whole new level of delicious!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 small shallot thinly sliced
- 1 teaspoon minced fresh oregano
- ½ teaspoon minced fresh sage
- ½ teaspoon fresh cracked black pepper
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ pound crumbled gorgonzola cheese more for topping
- 6 ounces fresh baby spinach roughly chopped
- 1 pound gnocchi cooked
- ¼ cup pine nuts toasted and chopped
- Grated Parmesan cheese for topping
- Crushed red pepper flakes for 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.
Nutrition
Serving: 1serving | Calories: 725kcal | Carbohydrates: 48g | Protein: 21g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 110mg | Sodium: 1088mg | Potassium: 530mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5308IU | Vitamin C: 14mg | Calcium: 422mg | Iron: 6mg