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Gnocchi with Gorgonzola and Toasted Walnuts

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
300 kcal 2000 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

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

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