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Home Quick gnocchi with spinach and gorgonzola

Quick gnocchi with spinach and gorgonzola

Name: Quick gnocchi with spinach and gorgonzola
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 people
Cuisine: Italian
Ingredients: 500 g fresh gnocchi (chilled or from a packet); 150 g gorgonzola, in pieces; 150 ml heavy cream; 150 g fresh spinach; 2 cloves garlic, finely chopped; 1 knob of butter; Freshly ground black pepper; Salt to taste; A handful of grated Parmesan (for serving)

Gepubliceerd op 16 september 2026

Quick Vegetarian Weeknight Pasta Italian 15 minutes

Sometimes you just want to put something tasty on the table without turning it into a whole project. This gnocchi with spinach and gorgonzola is exactly that: 15 minutes of work, and you have a creamy dish that really packs flavor. Gorgonzola gives just the bit of character that lifts the recipe above the average weeknight meal. Serve straight from the pan and enjoy.

Recipe

Quick gnocchi with spinach and gorgonzola

Gnocchi with spinach and gorgonzola is the answer to a busy weeknight. Little work, lots of flavor.

Course	Main course
Kitchen	Italian
Servings	2 people

Preparation time

Preparation time	5 min
Total	15 min

Equipment

Large pot
Large frying pan
Wooden spoon or spatula
Colander
Grater
Deep plates

Ingredients

500 g fresh gnocchi (chilled or from a packet)
150 g gorgonzola, in pieces
150 ml heavy cream
150 g fresh spinach
2 cloves garlic, finely chopped
1 knob of butter
Freshly ground black pepper
Salt to taste
A handful of grated Parmesan (for serving)

How to make quick gnocchi with spinach and gorgonzola?

Bring a large pot of salted water to a boil and cook the gnocchi according to the package (usually 2–3 minutes). Scoop them out as soon as they float to the surface.
Meanwhile, heat a large frying pan over medium heat and add a knob of butter.
Add the garlic and gently cook it for 1 minute without letting it brown.
Toss the spinach into the pan and stir until it has completely wilted, about 2 minutes.
Add the gorgonzola in pieces and pour in the heavy cream. Stir over low heat until a smooth sauce forms, about 2 minutes.
Stir the gnocchi into the sauce and mix well. Taste and season with pepper and, if needed, a pinch of salt.
Divide among deep plates, grate some Parmesan over the top and serve immediately.

Cooking mode Prevents your screen from going to sleep

A good frying pan makes all the difference in this recipe. You want a pan that distributes heat well so the sauce melts evenly and doesn’t burn. A heavy, high-quality pan is your best friend here and will last for years.

No gorgonzola at home? Use taleggio or another creamy blue-veined cheese. Want to make the dish a bit heartier? Add some fried bacon lardons for an extra savory touch. Always taste before serving, because the cheese already adds salt.

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