Quick gnocchi with spinach and gorgonzola

Ingredients

• 500 gfresh gnocchi (chilled or from a packet)
• 150 ggorgonzola, in pieces
• 150 mldouble cream
• 150 gfresh spinach
• 2 clovesgarlic, finely chopped
• 1 knobbutter
• to tastefreshly ground black pepper
• to tastesalt
• a handfulgrated Parmesan, for serving

Instructions

1. 1

   Boil the gnocchi

   Bring a large pan of salted water to the boil. Cook the gnocchi according to the packet instructions, usually for 2–3 minutes, and lift them out as soon as they float to the surface.

2. 2

   Soften the garlic

   Meanwhile, warm a large frying pan over medium heat and add the butter. Stir in the garlic and cook gently for 1 minute, taking care not to let it brown.

3. 3

   Wilt the spinach

   Add the spinach and stir until it has completely wilted, about 2 minutes.

4. 4

   Make the sauce

   Add the gorgonzola and pour in the double cream. Stir over low heat for about 2 minutes, until the sauce is smooth.

5. 5

   Combine and season

   Add the gnocchi to the sauce and mix well. Taste, then season with black pepper and a pinch of salt if needed.

6. 6

   Serve straight away

   Divide between deep plates, grate Parmesan over the top and serve immediately.

What is gnocchi with spinach and gorgonzola?

Gnocchi are small Italian dumplings, commonly made with potato, and are often served with a rich sauce. Gorgonzola is a blue cheese from northern Italy, bringing a savoury, tangy flavour to this quick combination.

Soft dumplings, leafy spinach and a smooth cheese sauce make this version hearty without a long cooking process. The spinach adds freshness and colour alongside the richness of the cream and cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1075 calories, 32g protein, 80g carbs, 63g fat.

The gnocchi provide most of the carbohydrates, while gorgonzola, cream, butter and Parmesan contribute much of the fat; the cheeses also provide most of the protein. Serve with a crisp salad or extra vegetables to add freshness and balance the rich sauce.

Choosing the ingredients

Gnocchi: Fresh chilled or packet gnocchi both work here; follow the cooking time on the pack, as shapes and brands can differ.

Gorgonzola: Pieces melt readily into the cream. A milder dolce style gives a gentler flavour, while a more mature version tastes sharper.

Spinach: Fresh leaves wilt quickly in the pan. Remove any thick, tough stems if they would make the finished dish less pleasant to eat.

Keep the garlic gentle

Garlic: Cook it in the butter for just 1 minute over medium heat, without browning. Burnt garlic can taste harsh and distract from the creamy sauce.

Spinach: Add it once the garlic is fragrant and stir as it softens. If the pan looks full at first, the leaves will collapse as they wilt.

Getting the sauce smooth

Low heat: Once the gorgonzola and cream are in the pan, keep the heat low and stir until the cheese melts into the cream. A steady, gentle warmth helps the sauce stay cohesive.

Consistency: The finished sauce should coat the gnocchi rather than sit as a thin pool. If it thickens while you finish the dish, a small splash of the gnocchi cooking water can loosen it.

Cook the gnocchi by its cues

Timing: The packet gives the best guide, with 2–3 minutes being usual. Lift the gnocchi out as soon as they float, rather than leaving them in the water while you finish the sauce.

Texture: Gnocchi should be tender and hold their shape. Stir them into the sauce gently so they are coated without breaking apart.

Make it a complete meal

Serve the dish straight away while the sauce is smooth and hot. A crisp green salad or simply dressed vegetables make a fresh contrast to the creamy gnocchi.

The Parmesan on top adds a salty, savoury finish, so taste the sauce before adding extra salt. Crusty bread is another option if you want something to mop up the sauce.

Recipe notes & tips

• Have the spinach, garlic and cheeses ready before you start, as the cooking moves quickly.
• Use a large frying pan so the spinach has room to wilt.
• Keep the sauce over low heat once the gorgonzola is added.
• Lift the gnocchi out as soon as they float to avoid overcooking them.
• Taste before adding salt because both cheeses can be salty.
• Serve immediately for the smoothest sauce and tenderest gnocchi.

Variations

• Add walnuts: Scatter toasted chopped walnuts over the plates for a crunchy contrast.
• Use a milder blue cheese: Swap the gorgonzola for another creamy blue cheese with a gentler flavour.
• Add mushrooms: Fry sliced mushrooms in the pan before adding the garlic and spinach.
• Bring in lemon: Finish with a little lemon zest for a fresh note alongside the rich sauce.
• Use baby kale: Wilt finely sliced baby kale in place of the spinach, allowing a little longer for it to soften.

Common mistakes to avoid

• Browning the garlic: It can turn bitter; cook it gently for 1 minute and keep it pale.
• Overcooking the gnocchi: They can become soft and fall apart; remove them as soon as they float.
• Boiling the cheese sauce: High heat can make the sauce lose its smooth texture; stir it over low heat.
• Adding salt too early: Gorgonzola and Parmesan are already salty; taste the sauce before seasoning.
• Leaving the dish to stand: The sauce thickens as it cools; serve as soon as the gnocchi are coated.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan with a splash of water or cream, stirring until hot; the sauce may be thicker after chilling.

Frequently asked questions