If you love creamy and quick first courses, gnocchi with gorgonzola, zucchini and walnuts is a recipe you absolutely must try. I prepared this simple but flavorful dish on TV on Canale10 in my show “La cucina di Vane”, perfect when you want to bring something tasty to the table without spending too much time at the stove.
The creamy gorgonzola blends with the delicacy of the zucchini and the crunch of the walnuts, creating a coating sauce that makes the gnocchi even more irresistible. In this recipe I prepare a blended zucchini and gorgonzola cream, completed with crispy fried zucchini and walnut halves.
A first course perfect for a family lunch or a quick dinner, ready in a few minutes but truly full of flavor.
You can read all the recipes made on TV HERE and watch all the episodes on my YouTube Channel or on the Canale10 site, you can watch this episode here.
Reminder: I’m on TV on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and 7:40 PM — I’ll be waiting for you, don’t miss it!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs potato gnocchi
- 5.3 oz Gorgonzola cheese
- 2 zucchini (Large)
- 1/2 cup walnut halves
- 3 tbsp + 1 tsp milk
- to taste extra-virgin olive oil
- to taste salt
How to make gnocchi with gorgonzola, zucchini and walnuts
Slice one zucchini into thin rounds and fry them in a pan with well-heated extra-virgin olive oil until golden and slightly crispy. Once ready, place them on paper towels to drain and set aside.
The other zucchini should be boiled in lightly salted water until tender.When the boiled zucchini is ready, put it into the blender jar.
Add the Gorgonzola, the walnut halves, the milk and a pinch of salt, then blend everything until you obtain a smooth, velvety cream.
Pour the cream into a saucepan and warm it over low heat.Bring a pot of salted water to a boil and cook the gnocchi.
When the gnocchi float to the surface, drain them directly into the pan with the gorgonzola cream. Add a ladle of the cooking water to make the sauce even creamier.
Stir gently to combine all the flavors well.Serve the gnocchi with gorgonzola, zucchini and walnuts piping hot.
Finish the plate with the crispy fried zucchini and a few broken walnut halves to add a delicious crunchy note.
Your gnocchi will be creamy, flavorful and irresistible, perfect to serve in just a few minutes.
… Vane’s tips
Choose the right Gorgonzola
To get a truly perfect cream, you can use sweet Gorgonzola (dolce), which melts better and is creamier.
If you prefer stronger flavors, you can use half sweet and half spicy (piccante) to give more character to the dish.
Make the cream even silkier
When you blend the zucchini with the Gorgonzola:
add a drizzle of extra-virgin olive oil (raw)
or a tablespoon of grated Parmesan
The cream will become even smoother, creamier and more flavorful.
Lightly toast the walnuts
A little chef’s trick:
before using them, toast the walnut halves in a pan for 1–2 minutes.
They will become:
more crunchy
more aromatic
perfect to contrast the creaminess of the dish.
Slice the zucchini very thin
For the fried zucchini use a mandoline or slice them very thinly.
They will become crispier and more decorative, perfect also for the final photo.
More dramatic plating
For a more attractive presentation (great for blogs and social media):
place the gnocchi cream first
top with the fried zucchini
add broken walnut halves
finish with a drizzle of extra-virgin olive oil
