Gnocchi à la Monégasque au Gorgonzola et Noix (Riviera Potato Gnocchi with Spinach) – Authentic Monaco Recipe

Ingredients for Gnocchi à la Monégasque au Gorgonzola et Noix (Riviera Potato Gnocchi with Spinach) (4 Servings)

• 1.25 lbs (or 2.5 cups) pillowy potato gnocchi, prepped into bite-sized pieces
• 1.5 cups baby spinach leaves, washed and trimmed
• 1 cup toasted walnuts and creamy cheese sauce
• 1 medium onion and 3 cloves garlic, finely minced with nutmeg
• 1.5 tbsp traditional Monaco seasoning (garlic, white wine, flat-leaf parsley)
• 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

1. Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
2. Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, nutmeg, and garlic, white wine, flat-leaf parsley for 30 seconds.
3. Add pillowy potato gnocchi and baby spinach leaves, stir-frying briskly for 5–6 minutes until tender-crisp.
4. Toss in the noodles along with a splash of reserved liquid so the Monaco sauce clings glossily to every strand.
5. Finish with toasted walnuts and creamy cheese sauce and serve piping hot.