Gorgonzola Pear Walnut Gnocchi
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Gorgonzola pear walnut gnocchi pairs the sharp, salty punch of Italian blue cheese with ripe pear natural sweetness over pillowy potato gnocchi.
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The sauce is built by melting gorgonzola into butter and heavy cream until it forms a smooth, pungent coating that clings to each dumpling. Pear slices are sauteed 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 fresh. Cook time is just 15 minutes, making it one of the faster gnocchi dishes despite its layered flavor profile.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Season
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.
- 3Season
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pan-fried potato gnocchi pair with sharp gorgonzola and the natural sweetness of ripe pear.
- Finish cue
- Toss for about 1 minute until evenly coated and lightly thickened, plate at once, and finish with the toasted walnuts.
- Avoid this
- 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.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
35min, 9 ingredients
Based on 109 recipes
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