The gnocchi with figs and gorgonzola with walnuts is a simple, quick, and truly delicious first course. In the countryside, we have many fig trees; I love them and, in addition to using them to make many desserts or jams, I also really enjoy them in savory pairings. Gnocchi with figs and gorgonzola is definitely one of my absolute favorite recipes, super creamy, super tasty, and extremely tempting. Prepare the sauce in less than 5 minutes while the gnocchi cook, and lunch (or dinner) is served. The walnut kernels, then, give it a touch of super crunchiness; they will win you over at the first bite!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 5 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.1 lbs potato gnocchi
- 7 oz gorgonzola
- 1.8 oz walnut kernels
- 8 figs
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
Steps
The creamy gnocchi with figs and gorgonzola is super easy and quick to prepare. First, clean the figs and cut them into 4 parts. Heat the water for the potato gnocchi and cook them in salted boiling water for 2-3 minutes.
Pour the extra virgin olive oil into a pan and heat it, add the figs, season them with salt and pepper, and let them sauté for a couple of minutes.
Add the gorgonzola, a little gnocchi cooking water, and stir to create a nice, smooth cream. Add the well-drained gnocchi and mix all the ingredients well.
Plate the gnocchi with figs and gorgonzola, adding some chopped walnuts on top, and enjoy.
Tips:
Gnocchi with figs and gorgonzola can be stored in the fridge for a couple of days. If you don’t want to use walnuts, you can omit them. I made them vegetarian, but if you want to make them even tastier and more intriguing, add some crispy speck or bacon.
More recipes with figs HERE
