Spinach potato gnocchi with gorgonzola, hazelnut and crispy sage

Pillowy spinach and potato gnocchi tossed in a rich, creamy gorgonzola sauce, finished with golden toasted hazelnuts and crispy sage leaves. A drizzle of Verdé Club Extra Virgin Finishing Olive Oil ties the flavours together, adding silky depth to every bite. Comforting yet refined, it’s a dish that brings nutty crunch, herby crispness, and luxurious creaminess to the table all at once.

MAKE IT WITH

FINISHING OIL

An expressive, early harvest extra virgin olive oil made primarily from Picual olives, blended with touches of Arbosana and Hojiblanca for added complexity. Bold,...

Ingredients

500 g potatoes
150 g fresh spinach
150 g all-purpose flour (plus extra for dusting)
1 large egg
80 g Gorgonzola cheese
50 ml heavy cream
40 g toasted hazelnuts, roughly chopped
12 fresh sage leaves
30 g unsalted butter
Verdé Finishing Extra Virgin Olive Oil
Salt and freshly ground pepper

Method

Prepare the gnocchi dough → Boil the potatoes in salted water until tender, about 20 minutes. Drain, peel, and mash until smooth. Blanch the spinach in boiling water for 1 minute, then squeeze out excess moisture and finely chop. Combine the mashed potatoes, spinach, flour, egg, salt, and pepper. Knead gently until the dough comes together — do not overwork it.
Shape the gnocchi → Lightly flour your work surface. Roll portions of the dough into long ropes about 2 cm thick, then cut into small pieces. Press each gnocchi lightly with a fork to create ridges. Chill while preparing the sauce.
Make the sauce → In a small saucepan, melt the Gorgonzola with the heavy cream over low heat, stirring until smooth and creamy. Keep warm.
Cook the gnocchi → Bring a large pot of salted water to a gentle boil. Drop in the gnocchi and cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and transfer directly into the sauce.
Crisp the sage → In a small pan, melt the butter until foamy. Fry the sage leaves for a few seconds until crisp, then set aside on paper towels.
Assemble → Toss the gnocchi gently in the Gorgonzola sauce, sprinkle with toasted hazelnuts, and top with crispy sage leaves. Finish with freshly ground pepper before serving.

Enjoy best with zero guilt, and someone you really, really like sharing carbs with.