italian

Gnocchi with Gorgonzola and Toasted Walnuts

Name: Gnocchi with Gorgonzola and Toasted Walnuts
Yield: 1 serving
Cuisine: italian
Ingredients: 179 g potato gnocchi (shelf-stable or fresh); 50 g gorgonzola cheese; 57 g whole milk; 14 g walnuts, chopped; 9 g parmesan cheese, grated; 6 g unsalted butter; 0.72 g black pepper; 0.72 g salt

This dish pairs potato gnocchi with gorgonzola cheese, walnuts, chopped and whole milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

24 g Protein

37 g Carbohydrates

46 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

179g potato gnocchi (shelf-stable or fresh) 242 kcal
50g gorgonzola cheese 201 kcal
57g whole milk 35 kcal
14g walnuts, chopped 92 kcal
9g parmesan cheese, grated 36 kcal
6g unsalted butter 43 kcal
1g black pepper 2 kcal
1g salt 0 kcal

Cooking instructions

potato gnocchi (shelf-stable or fresh)
Bring a pot of salted water to a gentle boil for the gnocchi.
walnuts
In a small skillet, toast walnuts over medium heat until fragrant, 2 to 3 minutes; set aside.
gorgonzola cheesewhole milkblack pepper
In a saucepan over low heat, combine milk and gorgonzola and stir until melted and smooth. Add black pepper.
potato gnocchi (shelf-stable or fresh)
Cook gnocchi until they float, then 30 seconds more; scoop directly into the sauce with a slotted spoon.
walnuts
Toss to coat. Add a splash of pasta water if needed to loosen. Top with toasted walnuts and serve.