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Creamy Homemade Gnocchi Recipe with Gorgonzola Walnut Sauce and Sage

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A cozy and soul-soothing homemade gnocchi dish paired with a rich Gorgonzola walnut sauce and aromatic sage, perfect for easy yet impressive dinners.

Ingredients

Scale
  • 2 pounds russet potatoes, unpeeled
  • 1 ½ cups all-purpose flour, plus extra for dusting
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • 4 ounces Gorgonzola cheese, crumbled
  • ½ cup heavy cream
  • ½ cup walnuts, toasted and roughly chopped
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Fresh sage leaves, about 10, roughly chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place the unpeeled russet potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 40-50 minutes.
  2. Drain the potatoes and let them cool just enough to handle. While still warm, peel off the skins.
  3. Using a potato ricer or masher, mash the potatoes into a smooth, lump-free texture.
  4. Add the beaten egg and salt to the mashed potatoes, mixing gently. Gradually add the flour, folding it in until a soft dough forms. The dough should be soft but not sticky.
  5. Lightly flour your work surface and divide the dough into 4 portions. Roll each into a long rope about ¾-inch thick. Cut into 1-inch pieces.
  6. Roll each piece over the back of a fork or gnocchi board to create ridges, or leave as pillows if preferred.
  7. Bring a large pot of salted water to a gentle boil. Drop gnocchi in batches. They are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
  8. In a skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Add chopped sage leaves and toast briefly.
  9. Pour in the heavy cream and bring to a simmer. Stir in crumbled Gorgonzola until melted and smooth. Season with salt and pepper to taste.
  10. Add the cooked gnocchi and toasted walnuts to the sauce. Toss gently to coat evenly. Serve immediately with extra sage or walnuts sprinkled on top.

Notes

If the sauce is too thick, add a splash of reserved pasta water to loosen it. Avoid overworking the dough to keep gnocchi tender. Toast walnuts and sage carefully to prevent burning. Gnocchi can be frozen uncooked and cooked from frozen with slightly longer boiling time.

Nutrition

Keywords: gnocchi, homemade gnocchi, Gorgonzola sauce, walnut sauce, sage, creamy pasta, Italian comfort food

Find it online: https://evabake.com/creamy-homemade-gnocchi-recipe-with-gorgonzola-walnut-sauce-and-sage-easy-step-by-step/