As I sat on a grapevine covered terrace overlooking the sparkling waters of Lake Garda, I lingered over every bite of a dish that was rich, creamy, and utterly irresistible…already imagining the day I would bring a bit of its magic back into my own kitchen.

One of the most beautiful things we can do in life is set off toward an unknown, wondrous place. And it becomes even more special when the day’s only real plan is to sit, savor, and take in breathtaking Italian views over a truly memorable lunch.

It all began on a lovely spring day in Riva del Garda, at the northern tip of the lake. We boarded a ferry and set off across the water, soaking in the awe-inspiring scenery…the shimmering lake, colorful towns, and dramatic mountains rising all around us. Our destination was the picturesque town of Malcesine, where we wandered, window shopped, and people-watched as we made our way uphill toward Castello Scaligero.

Just before reaching the castle, we stopped at Ristorante Paradiso Perduto, where we settled in for lunch and a view that will stay with me for a lifetime. I can’t recall what anyone else ordered that day, but I chose gnocchi al gorgonzola e noci, and I’ve been dreaming of it ever since.

And so, I’ve finally decided to share it with you. Here it is…enjoy :)

View from the Terrace

Lake Garda from the Terrace

Ristorante Paradiso Perduto

My little lady looking for just the right thing :)

Gnocchi are one of my favorite simple ways to feel like you are eating something really really special. They seem daunting but are actually very simple to make. They take a bit of time to cut and form but it can be very relaxing if you aren’t in a rush, so make sure to give yourself a few extra minutes to enjoy the process.

In this dish I used gorgonzola dolce and walnuts but you could also use another type of gorgonzola. If you can’t have the walnuts you could use hazelnuts which would go lovely as well!

Gnocchi al Gorgonzola e Noci

(Potato Gnocchi with Gorgonzola & Walnuts)

THE INGREDIENTS -

1 lb (450 g) fresh potato gnocchi - preferably homemade*
4 oz (115 g) Gorgonzola cheese (use gorgonzola dolce for a softer, sweeter and more mild dish), crumbled
2/3 cup heavy cream
2 tbsp unsalted butter
1/3 cup walnuts, lightly toasted and roughly chopped
Freshly ground black pepper, to taste
Salt, to taste
Grated Parmigiano Reggiano or Pecorino, for serving (optional)

THE PREPARATION -

Cook the gnocchi by bringing a large pot of SALTED water to a gentle boil. Add gnocchi and cook until they float to the surface, about 2–3 minutes. As the gnocchi float to the top take them out with a slotted spoon and place them in a bowl. Reserve ½ cup of cooking water just in case :)
To make the sauce -In a medium saucepan or skillet over low heat, melt the butter with the cream. Add the Gorgonzola and stir gently until melted and smooth. Keep the heat low to avoid separating the sauce.
When the sauce is ready, add in the gnocchi, tossing gently to coat. If needed, loosen the sauce with a splash of reserved cooking water. Adjust the seasoning if needed.
Plate the gnocchi and top with the chopped walnuts. Serve with freshly ground black pepper and Parmigiano Reggiano if desired.

Wondering what to pair this dish with? :)

Try enjoying it with a crisp green salad and a glass of northern Italian white wine (Soave or Pinot Grigio) preferably from Lake Garda :)

*A little confession…

While developing this recipe for the blog, I decided (just this once) to take a shortcut and use pre-made gnocchi from Trader Joe’s. It had been a long time since I’d used store-bought, since I usually make them from scratch…but I was feeling a bit lazy that day.

Unfortunately, they just didn’t work well in this dish. I couldn’t quite put my finger on why at first, but after taking a closer look at the ingredients, I realized they’re made with dehydrated potato flakes rather than fresh potatoes. That gave the gnocchi a slightly tangy flavor, which didn’t pair well with the richness of the gorgonzola.

So my recommendation…and it’s worth it :)… is to make the gnocchi from scratch if you can or buy gnocchi made from scratch. It truly makes all the difference in both flavor and texture.