Gorgonzola Pear Walnut Gnocchi

Name: Gorgonzola Pear Walnut Gnocchi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: potato gnocchi 300 g; gorgonzola 80 g; heavy cream 180 ml; Asian pear 120 g; walnuts 35 g; butter 10 g; lemon juice 1 tsp; black pepper 0.5 tsp

Quick answer

Total time: 30 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Pear slices warmed in butter meet sharp, salty Gorgonzola melted into cream, with sweet and salty trading places from bite to bite.

The pear gets just 1 minute over medium-low heat, enough to turn its edges slightly translucent while the center stays crisp. Boiling would split the cheese sauce, so the Gorgonzola melts slowly over low heat. Walnuts toasted in a dry pan add crunch against soft potato gnocchi, and a little lemon juice and black pepper cut the weight of the blue cheese. The gnocchi come out as soon as they float, before they turn soft, and start to finish the dish takes about 15 minutes.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Slice 120 g Asian pear about 5 mm thick.

Toast 35 g walnuts in a dry pan over medium heat for about 2 minutes, shaking often, until they smell nutty, then transfer them out so they do not scorch.
2

Bring a pot of salted water to a full boil and add 300 g potato gnocchi.

Stir once so they do not stick to the bottom, then cook until they float to the surface, usually about 2 minutes.
3

As soon as the gnocchi float, lift them out and drain well.

Do not leave them boiling, or they can turn soft and swollen; keep them warm in the colander while you build the sauce.
4

Melt 10 g butter in a wide pan over medium-low heat.

Add the pear slices and saute for just 1 minute, only until the edges look slightly translucent, stopping while the centers still feel crisp.
5

Pour in 180 ml heavy cream and lower the heat to low before adding 80 g gorgonzola in pieces.

Stir gently until smooth and glossy, keeping the sauce below a boil so it does not split.
6

Add 1 tsp lemon juice and 0.5 tsp black pepper, then return the gnocchi to the pan.

Toss for about 1 minute until evenly coated and lightly thickened, plate at once, and finish with the toasted walnuts.