Ingredients:

1. Gnocchi – 1 lb.

2. Spinach – 3 cups.

3. Cherry Tomatoes – 1 cup – cut in half.

4. Walnuts – 1/2 cup – chopped fine.

5. Gorgonzola Cheese – 1 cup.

6. Plain Greek Yogurt – 1/2 cup.

7. Heavy Cream – 1/2 cup.

8. Avocado Oil – 1 tsp.

9. Fresh Parsley – 4 tsp.

10. Fresh Chives – 2 tsp.

11. Garlic Powder – 1 tsp.

12. Salt & Pepper – to taste.

13. Grated Parmesan Cheese.

Instructions:

1. Cook the gnocchi according to the package instructions and drain.

2. In a large sauté pan over medium heat, add the heavy cream, yogurt, fresh parsley, fresh chives, garlic powder, salt, and pepper. Let the mixture bubble up for about 5 minutes.

3. Lower the heat to medium-low and add the Gorgonzola cheese crumbles a little at a time. Let the mixture cook for 10 minutes, stirring occasionally.

4. In a separate pan, add the spinach and cherry tomatoes with the avocado oil, salt, and pepper. Mix everything around. Once the spinach cooks down and there’s room in the pan, add the chopped walnuts to crisp for a few minutes.

5. Add the cooked gnocchi to the sauce and mix everything together. Then, combine the spinach, tomatoes, and walnuts into the sauce pan and let everything cook on low heat for another 2-3 minutes.

6. Plate the Gorgonzola gnocchi with grated Parmesan cheese, extra Gorgonzola cheese crumbles, and toasted walnuts on top.

Nic’s Notes:

This dish was inspired from one of the most amazing restaurants in Turks & Caico, Coyavatchi I went here with my family and my brother in law, Brian had been there before and raved about everything on the menu, especially this dish. He secretly ordered one for each of us as an appetizer. We thought he was crazy when they first came out but every last one of us finished our bowls 😋 So naturally I had to try to recreate this delicious dish…I just love how certain flavors can bring you right back to certain places and specific memories.. I hope you guys enjoy this dish as much as my family did. It’s not one of my healthiest dishes but it sure is delicious 🙂