Gorgonzola Gnocchi


30 minutes or lessA rich-tasting entr8Ee, this dish focuses on contrasting textures and flavors for its main effect. A tart salad made with arugula and tomatoes makes a fine pairing. Serve this with an Italian-inspired dessert such as a tiramisu or gelato.

  • 4Servings


  • 3 Tbs. olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 green pepper, seeded and cut into strips
  • 1 cup water-packed artichoke hearts, well-drained
  • 1 cup green peas, fresh or frozen and thawed
  • 1 lb. fresh or vacuum-packed gnocchi
  • 4 oz. crumbled gorgonzola cheese
  • 1/4 cup chopped parsley for garnish


Heat 2 tablespoons olive oil in a large skillet over medium heat. Saut8E onion and garlic until softened, for about 5 minutes. Reduce heat to medium-low, and saut8E pepper, artichoke hearts and peas for 10 to 12 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil over medium-high heat, and cook gnocchi according to package directions, or until gnocchi float to surface. Remove from heat, drain, rinse briefly under cold water and put in a large serving bowl. Drizzle with remaining 1 tablespoon olive oil.

To serve, spoon cooked vegetables over gnocchi, sprinkle with gorgonzola and garnish with parsley.

Wine Suggestions
The cheese in this pasta dish is spicy and salty, so you’ll need a big, bold, Italian red to fully enjoy its flavor. The Poliziano Rosso di Montepulciano is an elegant wine that would be great with this dish.

Nutrition Information

  • Calories: 440
  • Carbohydrate Content: 56 g
  • Cholesterol Content: 25 mg
  • Fat Content: 20 g
  • Fiber Content: 7 g
  • Protein Content: 14 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 870 mg
  • Sugar Content: 6 g