If you’re craving a different kind of first course with a surprising combination of flavors, you must try gnocchi with pears and gorgonzola. This dish offers a balanced mix of comfort food and sophistication, combining the softness of potato gnocchi with the juicy sweetness of pears, all topped with a creamy and flavorful gorgonzola fondue. A uniquely flavored recipe that, despite its simplicity, will make a great impression even on the most elegant occasions.
For making gnocchi with pears and gorgonzola, the choice of pears is essential to ensure the appropriate texture during cooking: it’s best to opt for a firm-fleshed variety, such as Coscia or Kaiser pears, to make sure they maintain a crunchy consistency even during caramelization in the pan. As for the gorgonzola, the sweet version is ideal: thanks to its softer texture, it melts quickly, creating a creamy sauce that deliciously envelops the gnocchi and pears.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 593.93 (Kcal)
- Carbohydrates 44.20 (g) of which sugars 11.63 (g)
- Proteins 11.49 (g)
- Fat 41.05 (g) of which saturated 16.93 (g)of which unsaturated 8.81 (g)
- Fibers 4.44 (g)
- Sodium 756.58 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for gnocchi with pears and gorgonzola
If you are celiac, you can prepare gluten-free gnocchi by following this recipe!
- 28.2 oz potato gnocchi
- 10.6 oz Coscia pears (or Kaiser)
- 4.23 oz gorgonzola (sweet)
- 2 teaspoons brown sugar (optional)
- 1.06 oz butter
- 5.3 oz fresh liquid cream (unsweetened)
- to taste pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Frying Pan non-stick
- 1 Pot
- 1 Small Pan
- 1 Slotted Spoon
How to prepare creamy gnocchi with pears and gorgonzola
Preparing gnocchi with pears and gorgonzola is really easy and quick: start by peeling the pears, removing the core, and cutting them into chunks about the size of the gnocchi you’ll be using (1).
In a non-stick frying pan, add the butter (2) and let it melt slowly over low heat. Then add the pear chunks (3).
Let them season for about a minute, stirring often. Then, if you like, sprinkle them with a couple of teaspoons of brown sugar (4).
This step is not essential, but it helps caramelize the pears and intensifies their sweetness. Let the pears cook over low heat for about 5-6 minutes, stirring often. They should be slightly golden but still crunchy at the end (5). Turn off the heat.
While the pears cook, prepare the gorgonzola fondue: remove the rind from the cheese and cut it into cubes (6).
Put the fresh cream in a small pan and heat it well over low heat, without letting it boil. Then add the gorgonzola (7), a grind of pepper, and stir until the gorgonzola has melted (8).
Turn off the heat and set aside. Cook the gnocchi in plenty of lightly salted water and, as they float to the surface, drain them with a slotted spoon (9).
Transfer them to the pan with the pears and mix them with the heat off (10). At this point, add the gorgonzola fondue (11) and stir, still off the heat, to blend it with the gnocchi (12).
Serve the gnocchi with pears and gorgonzola immediately, garnished with a grind of pepper.
Storage
Gnocchi with pears and gorgonzola is best enjoyed freshly dressed, but if you have leftovers, you can store them in the refrigerator for a couple of days and use them to make delicious baked gnocchi: place them in a lightly buttered baking dish, garnish with a bit of parmesan, and bake at 392°F for about 15 minutes.
Tips and Variations
For this recipe, you can use traditional potato gnocchi or smaller and rounder gnocchetti or chicche. In that case, cut the pears into smaller pieces.
FAQ (Frequently Asked Questions)
What can I substitute for the cream?
The cream helps make the gorgonzola fondue creamy and enveloping. If you don’t have it or don’t want to use it, you can substitute it with milk, but the fondue will have a more liquid consistency.
