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Pear and gorgonzola gnocchi served
Creamy gnocchi with caramelized pears, gorgonzola, and walnuts

Gnocchi with Gorgonzola and Pear Sauce

Author: Flavelo
Recipes Main Courses
This dish is a masterpiece of 'agrodolce' (sweet and sour). The sharp, pungent bite of Gorgonzola and the fresh sweetness of pear are a classic pairing in Northern Italy. The potato dumplings (gnocchi) serve as a neutral base, allowing this bold flavor combination to shine, while walnuts add a crunchy texture to the creamy, soft bites.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large pot (for boiling water)
  • Deep skillet
  • Slotted spoon
  • Knife and cutting board

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Tree Nuts (Walnut)
⚠️ Egg (often in gnocchi)

Instructions

1 ✓

Bring a large pot of water to a boil and salt it generously.

Tip: Pasta only gets flavor if cooked in salty water.
2 ✓

Wash, core, and dice the pears (peeled or unpeeled, as desired). Roughly chop the walnuts.

Tip: Rub the skins off the walnuts if they are too bitter.
3 ✓

Melt the butter in a wide skillet and add the pears and walnuts. Sauté for 2-3 minutes until the pears soften slightly but hold their shape.

Tip: Sautéing caramelizes the pear sugars and toasts the nut oils.
4 ✓

Pour in the heavy cream and crumble in the Gorgonzola. Heat gently, stirring, until the cheese melts and the sauce thickens. Season with pepper and nutmeg.

Tip: Don't let it boil vigorously or the cream may split. Nutmeg is a classic partner for cream sauces.
5 ✓

Meanwhile, cook the gnocchi in boiling water. As soon as they float to the surface (approx 2-3 minutes), remove them with a slotted spoon.

Tip: Don't wait for them to overcook! Floating means done.
6 ✓

Immediately toss the gnocchi into the sauce. If too thick, add a spoonful of pasta water.

Tip: The starchy cooking water helps emulsify the sauce, making it silkier.
7 ✓

Serve immediately, topped with freshly ground black pepper.

Tip: Pasta doesn't wait for people; people wait for pasta!

Recipe FAQ

What kind of pear should I use?
Semi-firm varieties (like Bartlett/Williams) that are sweet but don't turn into mush when heated.
The Gorgonzola is too strong, what can I do?
Use 'Dolce' (sweet) Gorgonzola, which is creamier and milder than the 'Piccante' version. Or mix it with some mascarpone.

Ingredients

  • 1 lb Gnocchi (fresh or store-bought)
  • 2 medium Pears (firm)
  • 5 oz Gorgonzola Cheese
  • 3/4 cup Heavy Cream
  • 2 tbsp Butter
  • 1/2 cup Walnut Halves
  • 1 pinch Nutmeg (freshly grated)
  • 1 pinch Salt (for water)
  • 1 pinch Black Pepper