Creamy, Crunchy, and Cheesy: Your New Favorite Gnocchi Recipe

Pillowy Gnocchi, Rich Blue Cheese Sauce: An Easy 20-Minute Masterpiece

At last, autumn's chill is in the air! It's lovely to swap endless salads for something a little more comforting. Okay, it's not quite time to fully hibernate in cozy sweaters with endless warm drinks and hearty stews, but we can certainly start easing into the season, can't we?

Forget the PSL: It's Time for Decadent Gnocchi

Forget the pumpkin spice lattes for a moment; let's talk about something truly decadent and surprisingly simple that screams "sophisticated autumn evening." This is the dish that will become your new seasonal favourite.

Why This Dish is an Autumn Essential

If you’ve ever thought gnocchi was intimidating, think again! And if you're on the fence about blue cheese, this recipe might just convert you.

This dish is a testament to how simple ingredients can create something truly spectacular. The creamy, piquant blue cheese is beautifully balanced by the earthy crunch of walnuts and the delicate, pillowy texture of the gnocchi.

The creamy, piquant blue cheese, the earthy, crunchy walnuts, and the tender gnocchi are a match made in autumnal heaven. It's the perfect way to begin your seasonal culinary journey.

👑 The MaxterChef Recipe Card 📝

⭐️ Prep Time: 5 minutes (mostly crumbling cheese)
⏱ Cook Time: 20 minutes (max)
🍴 Serves: 4 (or 2 very hungry people)

Ingredients:

For the Sauce of Dreams and Gnocchi

500 g packagess store-bought gnocchi (Don't judge, it's perfect.)

2 tablespoons unsalted butter

1 shallot, finely diced (The subtle cousin of the onion.)

1 clove garlic, minced

240 ml heavy cream

115 g Gorgonzola Dolce, crumbled (The funkier, the better.)

3 tbs walnuts, crushed or chopped

120 ml reserved gnocchi cooking water (Liquid gold, don't toss it!)

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper, to taste

Instructions:

Step 1: Get Your Crunch On

1. Toss the walnuts into a dry pan over medium heat. Keep an eye on them—we want toasted, not charcoal. Remove and reserve them for your finale.

2. Boil the gnocchi until it floats (your indicator that it's done). Rescue a 120 ml of that starchy cooking water, then drain the gnocchi.

Step 2: Start the Drama (The Sauce)

1. Melt the butter in the same pan. Add the shallot and cook until it stops smelling aggressive, about 3 minutes.

2. Add the garlic and cook for 30 seconds. No burning! We don't want a bitter mood.

3. Pour in the heavy cream, bring it to a simmer, then drop the heat to low.

Step 3: The Creamy Climax

1.Introduce the crumbled blue cheese to the warm cream. Stir gently until it melts into a smooth, luxurious blanket.

2. Season aggressively with nutmeg, salt, and pepper. If the sauce is too thick (i.e., it looks like paste), loosen it up with a few spoonfuls of your reserved starchy water until it's perfect.

3. Drop the drained gnocchi back in and toss gently until every piece is coated.
Serve immediately. Shower with the crunchy walnuts and a dusting of thyme, if desired. Bravo, you.

MaxterChef Pro Tips (Because You Deserve Shortcuts) 💡

Too Funky for Me: If blue cheese is intimidating, sub out half of it for a milder, creamier cheese like Mascarpone or Boursin. You'll keep the texture, but temper the funk.

The Leftovers Rule: This is one of the few cream sauces that reheats beautifully. Store it, reheat gently on the stove with a splash of milk or cream to re-emulsify, and enjoy your gourmet lunch tomorrow.