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.
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.
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.
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.
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.
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
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.
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.
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
2 servings