Ricotta Gnocchi with Toasted Walnut-Gorgonzola Sauce

Ricotta Gnocchi

Have you ever discovered a really delicious dish at a restaurant, savored every last bite, and then spent the next few hours/days/weeks/months thinking about it, craving it, and wishing you knew how to make it just as good (if not better!) at home?

Have you ever caved in, dragged a loved one to breakfast/lunch/dinner, and gone back to said restaurant for justonemorebite, only to find out those fools have sold to new management and your beloved dish is no longer on the menu? Well, I’ve gotta tell you – it hurts. It hurts bad.

This is that dish.

I stumbled across it on a date with my husband in San Diego’s Little Italy several years ago, and have never really been able to get it out of my head. How did they make those gnocchi so soft, so delicate? How did they manage to make their sauce so rich and creamy, yet so light? What culinary trickery was this, and how oh how could I be trained in their ways?

Then it was gone. All gone. I was left with a profound feeling of loss that is difficult to articulate. It turns out that was just hunger, but man I was disappointed. I began scouring the Internet for gnocchi recipes, and was instantly intimidated. You want me to do what with a potato?! It wasn’t until I stumbled across this version made with ricotta and flour that I got up the nerve to get my gnocchi on.

I don’t know what I was so afraid of! This brilliant recipe is both delicious and actually really easy, if you’re not afraid to get your hands a little dirty (or doughy, to be exact!). Paired with toasted walnuts and a simple, dreamy Gorgonzola sauce, this gnocchi is a perfect, incredibly tasty copy of that dish in San Diego. Phew!

What are some of your favorite restaurant dishes that you’d love to recreate at home?



Yields | 4 to 6 servings

Inspiration | Framed Cooks and Ina Garten


For the gnocchi:

  • 16 ounces whole milk ricotta
  • 1 1/2 cups all-purpose flour
  • 2 tsp salt
  • 1 large fresh egg
  • 1/3 cup freshly grated Parmagiano-Reggiano cheese

For the sauce:

  • 2 tbsp unsalted butter
  • 1 cup toasted walnuts, roughly chopped
  • 2 cups heavy cream
  • 3 to 4 ounces crumbly Gorgonzola cheese (not creamy or dolce)
  • 6 tbsp freshly grated Parmagiano-Reggiano cheese
  • 3/4 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 3 tbsp finely chopped fresh Italian parsley, to serve


To make the gnocchi:

  1. Place ricotta, flour, salt, egg and Parmagiano cheese in a medium-sized mixing bowl and stir well, until a wet dough forms.
  2. Turn dough onto a well-floured work surface and knead until it feels pliable and smooth (approximately 2 to 3 minutes).
  3. Divide dough into six equal portions. Roll each portion into a long rope the approximate width of your index finger, stretching as you roll (it’s okay if the ropes rip, as you’ll be cutting them into small pieces in the next step).
  4. Cut ropes into 1-inch pieces. Using a fork turned upside down, gently press the tines into each piece (this will later help the sauce cling to the gnocchi).
  5. Bring a large pot of water to a boil over medium-high heat.

[You’re not finished with the gnocchi yet, but this is a good time to turn to the sauce for a moment!]

To make the sauce:

  1. If not yet toasted, place the walnuts in a preheated 375 degree Fahrenheit oven for 3 minutes (if walnuts are already toasted, skip this step). Set aside.
  2. Melt the butter in a heavy-bottomed saucepan over medium heat. Add the walnuts and saute for two minutes. Add the cream, Gorgonzola, 3 tablespoons Parmagiano cheese, salt and pepper, stirring well to combine. Simmer over medium-low heat, stirring occasionally, for approximately 4 to 5 minutes, or until slightly thickened.

[Now, back to the gnocchi!]

To serve:

  1. While the sauce is thickening, carefully drop gnocchi into the boiling water. They will immediately sink to the bottom, but within 2 minutes will start floating to the water’s surface. At this point, your gnocchi is DONE – immediately remove from the boiling water with a slotted spoon, transfer to the simmering sauce, and toss to coat.
  2. Remove from heat, sprinkle with chopped parsley and remaining 3 tablespoons Parmagiano cheese, and serve immediately.

Oatmeal Walnut Cookies

Oatmeal Walnut Cookies

Happy Sunday, baking gods and goddesses!

Today’s recipe is for soft, chewy oatmeal cookies – one of my all-time favorites! Aside from being insanely delicious, they remind me so fondly of my beloved grandmother Bonnie Jean, the original Baking Goddess. Although she passed away in 2012, her recipes (and spirit!) never fail to make an appearance in my kitchen. She LOVED these cookies – I can scarcely remember a time visiting her home when they weren’t baking in the oven – and I’m certain your family will love them as well. Enjoy!


Yields: 24 cookies

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup golden brown sugar
  • 1 cup white sugar
  • 2 large eggs, beaten
  • 1 tsp pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 cups rolled oats
  • 3/4 cup coarsely chopped walnuts
  1. In a large mixing bowl, blend butter, brown sugar and white sugar until creamy. Add beaten eggs and vanilla extract; mix well.
  2. In a separate bowl, combine flour, salt and baking soda. Add to butter-sugar mixture, stirring until thoroughly combined. Add oats and chopped walnuts and stir to fully incorporate. Chill dough for 1 hour.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Using a small, rounded spoon, scoop dough into balls and drop onto an ungreased baking sheet. Bake for 10-12 minutes or until thoroughly cooked through. Do not overbake.
  5. Cool on baking sheet for two minutes, then transfer to wire rack to cool fully.

Gorgonzola Spinach Salad with Walnuts, Bosc Pears + Pomegranate-Thyme Vinaigrette

Gorgonzola Spinach Salad

It’s not baking – but my god, do I need a break from baked goods!!


Yields:  2-4 servings

  • 1/4 cup + 1 tbsp extra-virgin olive oil
  • 3 tbsp rice vinegar
  • 2 tbsp freshly squeezed pomegranate juice
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp dried thyme leaves
  • Salt
  • Freshly ground black pepper
  • 6 ounces fresh baby spinach leaves
  • 1 fresh Bosc pear, cored + thinly sliced length-wise
  • 1/2 cup quartered walnuts
  • 3/4 cup crumbled Gorgonzola or other soft blue cheese
  • 3 tbsp fresh pomegranate seeds
  1. In a small mixing bowl, whisk olive oil, vinegar, pomegranate and lemon juices, mustard, honey and thyme. Add salt and pepper to taste. Cover and chill for 30 minutes.
  2. In a large serving bowl, combine spinach, sliced pear, walnuts and Gorgonzola. To serve, drizzle with prepared vinaigrette and sprinkle with fresh pomegranate seeds.

*Re-posted from my old blog, Cucina Fresca.