Easy and Delicious Winter Greens Gnocchi

Warm up your winter evenings with this delicious and easy Winter Greens Gnocchi!

This comforting dish brings together pillowy potato gnocchi with a creamy, flavorful sauce made from cavolo nero, mascarpone, and Gorgonzola.

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Topped with toasted walnuts for a delightful crunch, it’s a perfect weeknight meal that feels indulgent without all the fuss.

Whether you’re a beginner in the kitchen or just looking for a quick, satisfying dinner, this recipe is sure to become a new favorite.

Ingredients:

• ½ cup shelled unsalted walnut halves
• 14 oz cavolo nero (or substitute with kale)
• ½ cup mascarpone cheese
• ½ cup Gorgonzola cheese, divided
• 28 oz potato gnocchi
• Salt and black pepper, to taste

Instructions:

Step 1: Toast the Walnuts

• In a frying pan over medium heat, toast the walnuts until golden and fragrant.
• Set them aside to cool.

Step 2: Prepare the Greens

• Tear the stems out of the cavolo nero and discard them.
• Blanch the leaves in a pot of boiling salted water for about 4 minutes.

Step 3: Blend the Sauce

• Use tongs to carefully transfer two-thirds of the blanched cavolo nero to a blender, leaving the pot of water on the heat.
• Roughly chop the remaining third of the cavolo nero and set it aside.
• Add the mascarpone and most of the Gorgonzola to the blender with the cavolo nero and blend until smooth.
• If the mixture seems too thick, add a splash of the cooking water to loosen it up. Season with salt and pepper to taste.

Step 4: Cook the Gnocchi

• In the same pot of boiling water, cook the gnocchi according to the package instructions, usually for about 3 minutes or until they float to the surface.
• Drain them well.

Step 5: Combine and Serve

• In the frying pan, toss the drained gnocchi with the green sauce and the chopped cavolo nero until everything is well coated.
• Crumble most of the walnuts over the mixture and fold them in. Scatter the remaining Gorgonzola and walnuts on top.
• Serve immediately, or for a gratinated finish, place the pan under the broiler for a few minutes until golden and bubbly.

FAQs

Can I use other types of cheese instead of Gorgonzola?

Yes, you can substitute Gorgonzola with another soft blue cheese like Roquefort or Stilton for a similar flavor. If you prefer a milder taste, try using a soft cheese like brie or even cream cheese.

What if I don’t have a blender?

If you don’t have a blender, you can use a food processor or an immersion blender. Alternatively, chop the cavolo nero as finely as possible and mix it thoroughly with the mascarpone and Gorgonzola to create a chunky sauce.