Gorgonzola Pear Walnut Gnocchi
Gorgonzola pear walnut gnocchi pairs the sharp, salty punch of Italian blue cheese with ripe pear's natural sweetness over pillowy potato gnocchi. The sauce is built by melting gorgonzola into butter and heavy cream until it forms a smooth, pungent coating. Pear slices are sautéed briefly so their sugars concentrate without losing structure, and dry-toasted walnuts contribute crunch and a roasted nuttiness that complements the cheese. A small amount of lemon juice cuts through the richness to keep the palate from fatiguing. Cook time is just 15 minutes, making it one of the faster gnocchi dishes despite its layered flavor profile.
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Instructions
- 1
Slice pear thinly and toast walnuts in a dry pan for 2 minutes.
- 2
Boil gnocchi until they float, then drain immediately.
- 3
Melt butter and sauté pear for 1 minute to release aroma.
- 4
Add cream over low heat, then melt in gorgonzola gently.
- 5
Balance with lemon juice and pepper, then coat gnocchi in sauce for 1 minute.
- 6
Plate and finish with toasted walnuts.
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