Gnocchi with Spinach and Gorgonzola Recipe

Prep Time Cook Time Serves
10m 10m 4

When we lived in Switzerland we had some great skiing nearby. I am not a skier so I usually tagged along to help the kids with their stuff and, of course, enjoy a hearty lunch in the mountains (read: a lunch of melted cheese). One place served the best gnocchi with gorgonzola. It made the trip worth it every weekend! Not a light dish, but sinfully delicious and worth every calorie. I hope you like my take on their recipe below.


  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 2 handfuls of spinach
  • 1 cup heavy cream
  • 6 ounces gorgonzola, cubed or crumbled
  • 1 teaspoon salt
  • ¼ teaspoon ground white pepper
  • 20 ounces high-quality, store-bought gnocchi
  • ½ cup grated Parmesan


Place the oven rack on the top shelf of the oven and turn the broiler to high.

Fill a large stockpot with water and bring to a boil over medium-high heat.

Meanwhile, in a large, oven-safe skillet over medium heat, melt the butter. Add the minced garlic and sauté, stirring frequently, for about 1 minute, Add the spinach and sauté just until it wilts, about 1 – 2 minutes longer. Pour the cream into the skillet and add the gorgonzola, salt and pepper. Bring to a gentle simmer, stirring frequently, to combine the cheese with the cream as it melts.

While the cream mixture is simmering, add the gnocchi to the boiling pot of water. Carefully stir once to ensure that the gnocchi do not stick to the bottom of the pot.

Cook the gnocchi until they begin to float to the top of the water. Remove with a slotted spoon and transfer directly into the skillet with the cream sauce. Toss the gnocchi with the cream mixture to coat them and to evenly distribute the spinach. Sprinkle the Parmesan cheese evenly over the top and transfer the skillet under the preheated broiler. Leave the oven door slightly ajar and broil just until the parmesan cheese starts to turn golden, about 2 minutes.

Remove from the broiler and serve immediately.

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