Home > Recipes > Gnocchi recipes > Baked gnocchi with gorgonzola, spinach and walnuts

Baked gnocchi with gorgonzola, spinach and walnuts

Name: Baked gnocchi with gorgonzola, spinach and walnuts
Cook time: 15 min
Total time: 15 min
Yield: Serves 2-3
Cuisine: Italian recipes
Ingredients: 200g frozen leaf spinach; 40g walnut pieces; 100g creamy Gorgonzola cheese; 6 tbsp double cream; 500g shop-bought gnocchi; 25g grated Parmesan

Published: 31 Oct 07
Updated: 18 Mar 24

This quick, easy and comforting gnocchi recipe, made with blue cheese and plenty of parmesan, takes just 15 minutes.

Easy
November 2007

Test kitchen approved

Serves 2-3
Takes 15 minutes

This quick, easy and comforting gnocchi recipe, made with blue cheese and plenty of parmesan, takes just 15 minutes.

Vegetarian recipes

Save recipe

Save

Save recipe Print

Rate

Ingredients

200g frozen leaf spinach
40g walnut pieces
100g creamy Gorgonzola cheese
6 tbsp double cream
500g shop-bought gnocchi
25g grated Parmesan

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Spread the spinach onto a plate lined with a few sheets of kitchen paper, defrost in the microwave (or place the spinach in a colander and pour hot water over it) and squeeze out the excess water.
Preheat the grill to medium-high and bring a medium pan of salted water to the boil.
Place the walnut pieces on a baking tray and lightly toast under the grill for 1 minute, shaking the tray now and then. Set aside. Put the gorgonzola and double cream into a small pan and stir over a low heat until melted. Keep hot.

Drop the gnocchi into the boiling water and cook for 4 minutes or until they float to the surface. Drain well, return to the pan and add the spinach, gorgonzola sauce and half the walnuts. Stir together gently, then spoon into a shallow, ovenproof dish.
Scatter with the remaining walnuts and parmesan and grill for 2-3 minutes, until golden and bubbling. Serve with a dressed, crisp green salad.