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–+ servings

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Italian
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

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

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.

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.

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.

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.
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