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Spinach Basil Gnocchi in Gorgonzola Cream Sauce

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Serving Size: 
  • 14 oz. Pappardelle's Spinach Basil Gnocchi
  • 2 cups heavy cream
  • 2 oz. sweet gorgonzola cheese, crumbled
  • 3 tablespoons fruity Italian white wine
  • 1 teaspoon Cognac or other brandy (optional)
  • Sea salt and ground white pepper
  • Freshly grated nutmeg


    1. In a frying pan over high heat, bring the cream to a boil. Boil until slightly thickened, about 4 minutes.
    2. Stir in the cheese and reduce the heat to medium.
    3. Stir in the wine and simmer for 1 minute.
    4. Stir in the brandy, if using.
    5. Season to taste with salt, white pepper and nutmeg.
    6. Bring 3 quarts of water with a pinch of salt to a gentle boil.
    7. Add frozen gnocchi to boiling water. Occasionally, stir gnocchi to prevent sticking to pot. Cook for approximately 2-3 minutes, or until pasta floats to surface. Remove from water with a slotted spoon and taste for doneness.
    8. Transfer the gnocchi to a serving dish, add sauce and serve immediately.

    From This Recipe

    $8.50 | 14 oz. – appr. 105 pieces