Gorgonzola Dolce & Caramelised Fennel Gnocchi

"The Whole is more than the sum of its parts" according to Aristotle and this recipe is a perfect example to how perfectly these simple ingredients come together at such ease.

Gorgonzola Dolce and Caramelised Fennel Gnocchi

Gorgonzola Dolce’ & Caramelised Fennel Gnocchi


  • 100g walnuts –  toasted and roughly chopped
  • 30g butter
  • 3 Baby fennel – thickly sliced, reserve fronds
  • 2 – 3 cloves garlic – finely sliced
  • 1 red onion – finely chopped
  • 1 Tablespoon Sherry vinegar
  • 80-100g Gorgonzola Dolce
  • 500g packet Gnocchi – Cooked according to packet instructions or even better, make it yourself . Set aside tossed through olive oil and a sprinkle of sea salt till sauce is ready.
  • 1 Handful parsley leaves – roughly chopped


  1. In a shallow frying pan, melt butter and add Fennel. Slowly caramelise till golden brown on both side (5-6 minutes each side). When Fennel is ready, take it out of the pan and set aside. Sprinkle with sea salt.
  2. In the same frying pan, add garlic and fry for a minute till golden. Add red onion and saute for another 2 minutes.
  3. Toss Sherry vinegar through the onion and turn heat off.
  4. Add Gorgonzola to the pan and wait a couple of minutes for it to melt with residual heat.
  5. Toss prepared Gnocchi through the sauce for a couple of minutes till all gnocchi is coated with sauce.
  6. Mix through Fennel fronds and parsley and dig in.