Honey Gorgonzola Cream Gnocci

Comfort food gets a gourmet twist with this Honey Gorgonzola Cream Gnocchi, a rich and velvety dish that turns simple ingredients into something truly special. Pillowy potato gnocchi are tossed in a luscious gorgonzola cream sauce, then finished with a drizzle of BeeMaid Honey for a touch of natural sweetness that balances the bold, tangy cheese. The result is a perfectly creamy, slightly sweet, and deeply savoury meal that feels cozy yet elegant. Easy enough for a weeknight but impressive enough for guests, this dish is a delicious way to elevate your pasta night.

Vegetarian

Ingredients

Gorgonzola Cream Sauce

2 Cups

Heavy Cream

1 Tbsp

Butter

2 Tbsp

BeeMaid Honey

6 oz

Gorgonzola Cheese (crumbled)

2 Tbsp

Freshly Grated Parmesean

1/2 Tsp

Salt and Pepper

1 Tbsp

Butter

1/4 Cup

Walnuts (chopped)

Homemade Gnocchi

16 oz

Russet Potatoes (cooked)

2 Tbsp

Butter (melted)

Large Egg

1 1/2 Cups

Flour

1 Tbsp

Salt

Directions

For Gnocchi:
Combine riced russet potatoes, butter and egg in a mixing bowl. Slowly, gently mix in 1 1/4 cups flour until dough forms. Shape into a ball, place onto a clean, lightly-floured surface (use about 1/4 cup). Cut the ball into equal quarters. Roll each dough ball into a long rope, about 3/4” in diameter. Cut ropes into 1/2” pieces. Roll each piece across the tines of a fork to create ridges.

Set aside.
For Gorgonzola Cream Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in cream, increase heat to medium-high. Simmer for 15 minutes, stirring occasionally. Do not boil over, mixture will thicken and reduce slightly. Remove from heat, stir in BeeMaid Honey, Gorgonzola, Parmesan, salt and pepper.

Bring a pot of water and salt to a boil. Add gnocchi to pot of boiling water. The gnocchi are done when they float to the top (about a minute). Gently stir gnocchi into warm Gorgonzola cream sauce. Serve immediately, top with Gorgonzola cheese crumbles and toasted walnuts.