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.

Easy and Delicious Winter Greens Gnocchi

This easy and comforting Winter Greens Gnocchi combines potato gnocchi with a creamy sauce made from cavolo nero, mascarpone, and Gorgonzola, topped with toasted walnuts for a quick and delicious meal.

Print Pin Rate

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Ingredients

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

Instructions

Toast the Walnuts

1. In a frying pan over medium heat, toast the walnuts until golden and fragrant.

   Set them aside to cool.

Prepare the Greens

1. 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.

Blend the Sauce

1. 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.

Cook the Gnocchi

1. 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.

Combine and Serve

1. 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.

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