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Gnocchi with Gorgonzola Sauce
Dive into pillowy gnocchi coated in a luscious, tangy gorgonzola and Parmigiano Reg-giano sauce. Comforting, creamy, and sure to impress any cheese lover.

- Prepare all ingredients – finely slice bacon, finely dice shallot, sliver asparagus and celery, mince garlic, zest and juice lemon, finely slice Italian parsley.
- In a medium saucepan, heat 1 tbsp olive oil and add bacon. Stir bacon every couple minutes until crispy. Remove bacon from pan leaving oil and rendered fat.
- Add to oil shallot, and celery. Cook for 2 mins over medium heat until soft.
- Add garlic and continue to cook until fragrant. Deglaze pan with white wine.
- Once wine has reduced by half, add lemon, asparagus and whipping cream.
- Simmer for 3 mins, add asparagus, cheese and Italian parsley.
- To the sauce place your boiled gnocchi (according to package).
- Simmer until desired consistency, add pasta water to thin sauce if necessary.
- Season with salt and freshly cracked pepper.
- Garnish with freshly grated parmesan cheese.