Baked gnocchi with gorgonzola, spinach and walnuts

Baked gnocchi with gorgonzola, spinach and walnuts
  • Serves icon Serves 2-3
  • Time icon Takes 15 minutes

This quick, easy and comforting gnocchi recipe, made with blue cheese and plenty of parmesan, takes just 15 minutes.


  • 200g frozen leaf spinach
  • 40g walnut pieces
  • 100g creamy Gorgonzola cheese
  • 6 tbsp double cream
  • 500g shop-bought gnocchi
  • 25g grated Parmesan


  1. Spread the spinach onto a plate lined with a few sheets of kitchen paper, defrost in the microwave (or place the spinach in a colander and pour hot water over it) and squeeze out the excess water.
  2. Preheat the grill to medium-high and bring a medium pan of salted water to the boil.
  3. Place the walnut pieces on a baking tray and lightly toast under the grill for 1 minute, shaking the tray now and then. Set aside. Put the gorgonzola and double cream into a small pan and stir over a low heat until melted. Keep hot.
  4. Drop the gnocchi into the boiling water and cook for 4 minutes or until they float to the surface. Drain well, return to the pan and add the spinach, gorgonzola sauce and half the walnuts. Stir together gently, then spoon into a shallow, ovenproof dish.
  5. Scatter with the remaining walnuts and parmesan and grill for 2-3 minutes, until golden and bubbling. Serve with a dressed, crisp green salad.


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