Gnocchi in creamy gorgonzola sauce with walnuts, topped with crispy pancetta. Elegant Italian cuisine, perfect for that special dinner.
Course Main Course
Keyword cheesy gnocchi, gnocchi, skillet gnocchi
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Kelly Wildenhaus ~ the hungry bluebird
¾cupwalnuts, toasted and coarsely chopped
¼poundgood quality Gorgonzola, preferably dolce, it should be creamy, not crumbly
3tablespoonsbutter, preferably a premium grass fed butter
One 16-ounce (1 lb) package potato gnocchi, I used Delallo brand, or frozen or homemade gnocchi
⅓cupfreshly grated Parmiaggiano-Reggiano
4ouncespancetta, coarsely chopped
In a large nonstick skillet, cook pancetta until brown and crisp, careful not to burn. Remove to paper towel-lined plate and set aside.
Bring a large pot of salted water to a boil for the gnocchi.
In a large skillet, add the Gorgonzola, milk, butter and a couple of pinches of salt, and turn heat on to low. Stir with a wooden spoon, and as it begins to melt, start smashing it with the back of the spoon, incorporating it with the milk and butter. Cook for a minute or two until the sauce has a creamy consistency. Take off the heat until ready to drain the gnocchi.
Add the gnocchi to the boiling water and simmer, they are done when they float to the top, about 3 or 4 minutes. When gnocchi are almost done, add the heavy cream to the sauce and cook over medium heat until just slightly reduced and incorporated. Remove gnocchi with a large scoop strainer and put into pan, or drain in a colander and then add to the sauce in the pan. Toss gently to coat the gnocchi. Add walnuts, reserving some to sprinkle on top, and finely grated Parmesan and toss well until it melts. Transfer to a serving dish and top with reserved walnuts and crisped pancetta, and a little freshly cracked pepper. Serve immediately.
Use Gorgonzola Dolce cheese.
Store-bought gnocchi is fine, or make your own homemade, if desired!
Toast the walnuts in the oven first, then coarsely chop.