Editorial sample recipeItalianbeginnerVegetarianHalal

Lombard Creamy Gorgonzola Gnocchi With Toasted Walnuts

Name: Lombard Creamy Gorgonzola Gnocchi With Toasted Walnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g potato gnocchi; 150 g gorgonzola cheese, crumbled; 200 ml heavy cream; 2 tbsp unsalted butter; 50 g raw walnuts, coarsely chopped; 6 piece fresh sage leaves; 30 g grated parmesan cheese; 0.5 tsp freshly cracked black pepper

Silky potato gnocchi tossed in a rich Gorgonzola and sage cream sauce, topped with crunchy toasted walnuts.

Prep: 10 min
Cook: 15 min
Total: 25 min

Technique to learn

Emulsification

Combining high-fat dairy gently over low heat to form a smooth cream sauce without splitting.

Instructions

Step 1: Place a small dry skillet over medium heat and toast the chopped walnuts for 3 to 4 minutes until fragrant and lightly browned. Remove to a plate.

Step 2: Bring a large pot of generously salted water to a rolling boil.

Step 3: Melt the butter in a large skillet over medium-low heat. Add the whole sage leaves and sizzle for 1 minute to infuse the butter.

Step 4: Pour the heavy cream into the skillet and bring to a gentle simmer. Reduce heat to low, add the crumbled gorgonzola, and stir until completely melted and smooth.

Step 5: Drop the potato gnocchi into the boiling water. Cook until they float to the surface, which takes about 2 to 3 minutes.

Step 6: Use a slotted spoon to transfer the cooked gnocchi directly into the warm gorgonzola cream sauce. Stir gently to coat, garnish with parmesan cheese, black pepper, and toasted walnuts before serving immediately.

Cooking tips

Do not let the cream boil rapidly after adding cheese to prevent separation.
Save a splash of cooked gnocchi water if you need to loosen the sauce slightly.
Original home-cooking adaptation inspired by Italian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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