- 8
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Ingredients
- 2 cups heavy cream
- 4 oz. Gorgonzola Dolce, crumbled (about 3/4 cup), plus more for garnish
- 1 ⁄3 cup finely grated Parmigiano-Reggiano
- Freshly grated nutmeg, to taste, plus more for garnish
- Kosher salt, to taste
- 1 ⁄2 cup lightly toasted walnut halves, coarsely chopped, for garnish
Preparation
Step 1
Combine cream and cheeses in a 12” skillet over medium; bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, 8-10 minutes. Season with nutmeg and salt; keep warm. Meanwhile, bring a large pot of salted water to a simmer. Add gnocchi in 2 batches and cook until gnocchi float to surface, 3-4 minutes. Remove gnocchi with a slotted spoon and transfer to pan with sauce; toss to coat. Divide between plates; Garnish with gorgonzola, nutmeg, and walnuts.