A love affair with Gorgonzola.

Posted on September 29, 2011


Gnocchi with gorgonzola, rocket and walnuts.

Cheese is the start and the end of any great meal. It always has a place in my fridge, and if I haven’t mentioned before I work with cheese and a lot of it. Buying, cutting slicing and tasting, it is all in a hard days work. If you are unfamiliar with using cheese in cooking, a good way to start is with a creamy blue cheese like Gorgonzola, a washed rind cheese like Taleggio or a fresh cheese like Chevre. Blue cheese works perfectly with walnuts and is made for pasta. I have used Luigi Guffanti Gorgonzola Piccante. It is a mild and sweet Gorgonzola from Piedmont Italy, and is part of their Affineur range. It has a subtle note of spice and the body is creamy. Perfect to serve on crusty Italian bread with a glass of dessert wine Any good Italian Gorgonzola will work, I have used St Agur in the past, which is a creamy French blue cheese, which has worked quite well. This is an incredibly easy dish which can be made in under thirty minutes. This dish serves four people. So for all you beginners, it’s time to get a little stinky.

 Serves 4


500g Gnocchi.

150g Gorgonzola or good creamy blue cheese. I used Luigi Guffanti Gorgonzola Piccante.

1 Small tub pure cream. (150-200g)

1 clove garlic, crushed into paste.

1 handful chopped walnuts, extra tbsp. to garnish.

Large handful rocket.

Salt and pepper to season.

Small dollop oil.


  1. Bring a large pot of water to a boil.
  2. Heat oil in a skillet or pan and fry garlic. Remove. Sit aside.
  3. Ad gnocchi to boiling water and cook until gnocchi floats to the surface.
  4. Meanwhile, Heat cream in a medium pot, add cream and melt until creamy.
  5. Add garlic and season with salt and pepper. Heat two minutes.
  6. Remove from heat and add walnuts and rocket.
  7. Serve with reserved crumbled walnuts.
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