• Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2-4 servings


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

This creamy gorgonzola gnocchi with baby spinach is topped with toasted pine nuts and just a sprinkle of Parmesan cheese and pairs perfectly with a Pinot Grigio It’s the perfect creamy dish for Meatless Monday or throw on a little grilled steak to take it to a whole new level of protein packed deliciousness. Trust me, you’ll love how easy it is to make this flavorful dish!


  • In a 12-inch skillet add olive oil and set over medium heat.
  • When the oil is hot add the shallots, oregano, sage and black pepper. Saute gently until the shallots are soft but not browned, about 5 minutes.
  • Add the garlic and saute for another 30 seconds or just until fragrant.
  • Pour in the heavy cream and let it gently simmer for about 5 minutes or until the cream is slightly thickened.
  • Turn the heat to low and add in the gorgonzola cheese. Stir gently to help the cheese melt into the cream, about 5 minutes. 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.
  • Add in the cooked gnocchi and toss to combine.
  • 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.

Featured on: Nutmeg Nanny