A refined take on comfort food, this gnocchi dish balances salty, earthy Gorgonzola with ripe pears and the buttery crunch of toasted walnuts . Perfect for fall or any time you're craving a cozy, restaurant-style dish at home. The sauce is rich but not overwhelming, thanks to a splash of cream and a hint of sweetness.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 10 minsCook Time 20 minsTotal Time 30 minsFor the Gnocchi
1 lb potato gnocchi (store-bought or homemade)
Salt, for pasta water
For the Sauce
1 tbsp unsalted butter
1 shallot, finely chopped
½ cup heavy cream
3 oz Gorgonzola (or other blue cheese), crumbled
Fresh black pepper, to taste
Optional: pinch of nutmeg
For the Pears & Walnuts
1 tbsp butter (or a mix of butter + olive oil)
1 ripe but firm pear, sliced or diced (Bosc or Anjou work well)
¼ cup walnuts, roughly chopped
1 tsp honey or maple syrup (optional)
Garnish
Extra Gorgonzola, chopped parsley, or microgreens
Toast the Walnuts
1
In a dry skillet over medium heat, toast the walnuts for 2–3 minutes until golden and fragrant.
Transfer to a small bowl and set aside.
Sauté the Pear
2
In the same pan, melt 1 tbsp butter over medium heat.
Add pear slices and cook 3–4 minutes until lightly caramelized and golden, but not mushy.
Optional: Drizzle with honey or maple syrup for a touch of gloss and sweetness.
Remove from heat and set aside.
Make the Gorgonzola Sauce
3
In a saucepan, melt 1 tbsp butter and add chopped shallot . Cook 2–3 minutes until soft.
Pour in heavy cream and bring to a gentle simmer.
Lower heat and stir in Gorgonzola , whisking until smooth and melted.
Season with black pepper and a tiny pinch of nutmeg if desired. Keep warm.
Cook the Gnocchi
4
Bring a pot of salted water to a boil.
Add gnocchi and cook until they float to the top (about 2–3 minutes).
Use a slotted spoon to transfer gnocchi directly into the warm cheese sauce.
Combine & Serve
5
Gently stir gnocchi into the Gorgonzola sauce to coat evenly.
Fold in caramelized pears and toasted walnuts (reserve a few for topping).
Plate and garnish with:
Extra crumbled Gorgonzola
A sprinkle of chopped parsley or microgreens
A final grind of black pepper
Tips for Success
6
Avoid overcooking the gnocchi—they can become mushy.
Don’t boil the cheese sauce after adding the Gorgonzola, or it might split.
For stronger flavor, use Gorgonzola Piccante ; for milder, go with Dolce .
Variations
7
Substitute pecans or hazelnuts for walnuts.
Try roasted figs or grapes instead of pear.
Use arugula or radicchio stirred in at the end for a peppery bite.
Suggested Pairings
8
Drink with: A chilled Viognier , Gewürztraminer , or dry white Burgundy
Serve with: Bitter greens salad (arugula or frisée with lemon vinaigrette)
Perfect for: Romantic dinners, fall evenings, or holiday entertaining
Ingredients For the Gnocchi
1 lb potato gnocchi (store-bought or homemade)
Salt, for pasta water
For the Sauce
1 tbsp unsalted butter
1 shallot, finely chopped
½ cup heavy cream
3 oz Gorgonzola (or other blue cheese), crumbled
Fresh black pepper, to taste
Optional: pinch of nutmeg
For the Pears & Walnuts
1 tbsp butter (or a mix of butter + olive oil)
1 ripe but firm pear, sliced or diced (Bosc or Anjou work well)
¼ cup walnuts, roughly chopped
1 tsp honey or maple syrup (optional)
Garnish
Extra Gorgonzola, chopped parsley, or microgreens
Directions Toast the Walnuts
1
In a dry skillet over medium heat, toast the walnuts for 2–3 minutes until golden and fragrant.
Transfer to a small bowl and set aside.
Sauté the Pear
2
In the same pan, melt 1 tbsp butter over medium heat.
Add pear slices and cook 3–4 minutes until lightly caramelized and golden, but not mushy.
Optional: Drizzle with honey or maple syrup for a touch of gloss and sweetness.
Remove from heat and set aside.
Make the Gorgonzola Sauce
3
In a saucepan, melt 1 tbsp butter and add chopped shallot . Cook 2–3 minutes until soft.
Pour in heavy cream and bring to a gentle simmer.
Lower heat and stir in Gorgonzola , whisking until smooth and melted.
Season with black pepper and a tiny pinch of nutmeg if desired. Keep warm.
Cook the Gnocchi
4
Bring a pot of salted water to a boil.
Add gnocchi and cook until they float to the top (about 2–3 minutes).
Use a slotted spoon to transfer gnocchi directly into the warm cheese sauce.
Combine & Serve
5
Gently stir gnocchi into the Gorgonzola sauce to coat evenly.
Fold in caramelized pears and toasted walnuts (reserve a few for topping).
Plate and garnish with:
Extra crumbled Gorgonzola
A sprinkle of chopped parsley or microgreens
A final grind of black pepper
Tips for Success
6
Avoid overcooking the gnocchi—they can become mushy.
Don’t boil the cheese sauce after adding the Gorgonzola, or it might split.
For stronger flavor, use Gorgonzola Piccante ; for milder, go with Dolce .
Variations
7
Substitute pecans or hazelnuts for walnuts.
Try roasted figs or grapes instead of pear.
Use arugula or radicchio stirred in at the end for a peppery bite.
Suggested Pairings
8
Drink with: A chilled Viognier , Gewürztraminer , or dry white Burgundy
Serve with: Bitter greens salad (arugula or frisée with lemon vinaigrette)
Perfect for: Romantic dinners, fall evenings, or holiday entertaining
Creamy Gorgonzola Gnocchi with Pear & Walnuts
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