Ricotta Potato Gnocchi with Gorgonzola Cream & Pears: A Taste of Tuscany
In This Post
When I think back on my time in Tuscany, one of the most vivid memories isn’t just the golden light over the rolling hills—it’s the food. While sipping wine at
Giardini Del Vicario Caffè
in Anghiari, I tasted a dish that was truly unforgettable: gnocchi with gorgonzola cream and pears. It was simple, elegant, and absolutely delicious.
A Hidden Gem in Tuscany: Anghiari
Nestled in the province of Arezzo, Anghiari is one of Italy’s most enchanting medieval towns. With its winding stone streets, breathtaking views over the Tiber Valley, and authentic Tuscan charm, Anghiari feels like stepping back in time. Food lovers will find no shortage of inspiration here—from rustic trattorias to refined cafés, the culinary scene reflects the very best of Italy: fresh ingredients, thoughtful preparation, and flavors that linger long after the last bite.
At Giardini Del Vicario, the combination of sweeping views, warm hospitality, and food made with love created one of those perfect travel moments. Sharing plates, sipping wine, and savoring gnocchi that melted in the mouth—it was a memory in a bowl.
From Travel Memories to My Kitchen
Here at Road and Table, I love recreating recipes inspired by my travels, bringing the flavors of the world into my kitchen and yours. This dish is a perfect example of how travel and food are intertwined: a meal that tells a story.
Gnocchi con Gorgonzola e Pere (Ricotta Potato Gnocchi with Gorgonzola Cream & Pears) combines the softness of potato, the lightness of ricotta, and the delicate balance of sweet pear with creamy, savory gorgonzola. While gnocchi may sound intimidating, this recipe is approachable—and the results are worth every step. If you love making homemade pasta at home, I've got a great kit on Amazon!
And remember, if Italy is calling your name, I’d be delighted to help plan or book your trip. From curated itineraries that come with keepsake travel books or full travel booking services, Road and Table helps you uncover authentic experiences and hidden gems across Tuscany and beyond. You can also check out my
Anghiari travel guide on Plannin if you want to book your own Anghiari experience!
Why You’ll Love This Recipe
- Combines
authentic Tuscan flavors with a touch of elegance.
- Perfect balance of
savory and sweet.
- A
lighter gnocchi thanks to the ricotta.
- A dish that will transport you straight to Anghiari, Italy from your own kitchen.
If this recipe inspires you to dream of Italy, let Road and Table help you turn that dream into a journey. Explore my curated
itineraries or
contact me to plan your next unforgettable culinary experience.
Hey there! Just a heads-up—some of the links on this site are affiliate links, meaning I may earn a small commission if you make a purchase (at no extra cost to you!). These earnings help fuel my adventures, allowing me to travel more, discover incredible food experiences, and bring you even more exciting content. I only recommend products and services I genuinely love and believe will add value to you. Your support means the world—thank you for being part of this journey!
Recipe:
Ricotta Potato Gnocchi with Gorgonzola Cream & Pears
Serves 4 | Prep Time: 45 minutes | Cook Time: 20 minutes
Ingredients
For the Gnocchi:
- 8 oz potatoes (after riced)
- 8 oz whole milk ricotta (well-drained)
- 8 oz
“00” flour (such as Caputo)
- 2 egg yolks
- ¼ cup grated Parmigiano Reggiano
- A pinch of fresh ground nutmeg
- Salt to taste
For the Sauce:
- 1 tbsp butter
- 1 cup heavy cream
- 2 oz gorgonzola dolce
- ¼ of a Bosc pear, finely diced
- Salt and pepper to taste
Instructions
Make the Gnocchi:
1. Boil the potatoes until tender. While warm, rice the potatoes with a
potato ricer onto a flat surface.
2. Press excess liquid from the ricotta with cheesecloth or paper towels.
3. Combine ricotta with potatoes, forming a well in the center.
4. Add egg yolks, flour, parmesan, nutmeg, and salt. Mix until just combined.
5. If the dough feels sticky, add a bit more flour.
6. Roll dough into ¾-inch ropes and cut into ¾-inch pieces.
7. Shape each piece with your thumb on a fork or
gnocchi board.
8. Bring a large pot of salted water to a gentle boil.
Make the Sauce:
9. In a pan over low heat, melt butter and add pears. Cook until just softened, then remove pears and set aside.
10. Add cream and gorgonzola to the pan, stirring constantly until smooth and slightly thickened. Keep the heat low to prevent boiling.
11. Return pears to the sauce and keep warm.
Cook & Finish:
12. Drop gnocchi into the gently boiling water. When they float to the surface, remove with a slotted spoon.
13. Toss gnocchi in the gorgonzola-pear sauce and serve immediately, and enjoy!
© Jamie Cassidy and Road And Table, 2023. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Cassidy and Road and Table with appropriate and specific direction to the original content.
