Ingredients:

  • 500g potato gnocchi
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 tsp sea salt
  • 150g Gorgonzola cheese
  • 240ml heavy whipping cream
  • 2 cloves garlic, finely minced
  • 60g fresh baby spinach
  • 1/4 tsp freshly cracked black pepper
  • 1/4 cup reserved starchy pasta water
  • 30g toasted walnuts

Instructions:

  1. Bring a large pot of water with 1 tsp sea salt to a rolling boil. Add gnocchi and cook until they float to the surface (2–3 minutes). Drain, reserving 1/4 cup of pasta water, and toss gnocchi with olive oil.
  2. Melt butter in a large non-stick skillet over medium-high heat. Add the boiled gnocchi in a single layer and sear undisturbed for 2 minutes until golden. Toss and cook for 1 additional minute, then remove gnocchi from the pan.
  3. Reduce heat to medium. Sauté minced garlic in the same skillet for 30 seconds. Pour in the heavy cream and bring to a gentle simmer.
  4. Crumble the Gorgonzola cheese into the cream, stirring constantly until completely melted and smooth.
  5. Fold in the fresh baby spinach until just wilted. Return the gnocchi to the pan and add reserved pasta water one tablespoon at a time, tossing until the sauce reaches a glossy consistency. Season with black pepper and garnish with toasted walnuts.