Quick and Easy Gorgonzola Cream with Gnocchi and Walnuts

Print Recipe

Quick and Easy Gorgonzola Cream with Gnocchi and Walnuts


  • 1 package Cappello's Gnocchi
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallots
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 2 teaspoons arrowroot starch
  • 8 ounces Gorgonzola, rind removed
  • 1/2 cup walnuts, toasted
  • 3 tablespoons fresh sage, minced


  • In a medium saucepan, melt the butter over medium-low heat.
  • Add the shallots, coriander and pepper to the pan. Cook until the shallots are transparent, 4-5 minutes.
  • Add the cream and arrowroot starch and bring to a simmer, whisking constantly. Continue to cook until sauce slightly thickens, another 2-4 minutes.
  • Turn heat to low and whisk in the Gorgonzola. Continue to cook until the cheese has melted then remove from heat.
  • Cook the gnocchi according to package directions then drain and add to the sauce and toss to coat.
  • Divide among plates and garnish with walnuts and sage.

Kids Can Do

  • Pour the ingredients for the sauce
  • Scoop the finished pasta into bowls
  • Add the garnish