Creamy Gorgonzola Gnocchi with Spinach and Pine Nuts

Rich, Tender, and Quietly Bold

There are sauces that demand attention, and then there are sauces like this one — the kind that draw you in slowly, without ceremony. Gorgonzola melted into warm cream is a particular kind of alchemy: pungent softened into something gentle, sharp edges rounded into silk. The herbs do their quiet work early, the spinach wilts tenderly into the fold, and by the time the gnocchi arrives, everything is already at peace. This is the sort of dish that feels unhurried even when it isn't — a weeknight meal that carries the weight of something more.

Ingredients

• 2 tablespoons Alessi Extra Virgin Olive Oil
• 1 shallot, thinly sliced
• 1 teaspoon fresh oregano, minced
• 1/2 teaspoons fresh sage, minced
• 1/2 teaspoons Alessi Fresh Ground Black Peppercorns
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 pounds crumbled gorgonzola cheese, more for topping
• 6 ounces fresh baby spinach, roughly chopped
• 1 pound Alessi Gnocchi, cooked
• 1/4 cups Alessi Pine Nuts
• grated parmesan cheese, for topping
• crushed red pepper flakes, for topping

Instructions

1. In a 12-inch skillet add olive oil and set over medium heat.
2. When the oil is hot add the shallots, oregano, sage and black pepper.
3. Saute gently until the shallots are soft but not browned, about 5 minutes.
4. Add the garlic and saute for another 30 seconds or just until fragrant.
5. Pour in the heavy cream and let it gently simmer for about 5 minutes or until the cream is slightly thickened.
6. Turn the heat to low and add in the gorgonzola cheese.
7. Stir gently to help the cheese melt into the cream, about 5 minutes.
8. When the cheese is almost completely melted into the cream add the baby spinach and let the warmth of the sauce help soften the fresh spinach.
9. Add in the cooked gnocchi and toss to combine.
10. To serve, sprinkle the top with chopped toasted pine nuts and optional crumbled gorgonzola cheese, grated Parmesan cheese and a pinch of crushed red pepper flakes.