Christmas wreath of golden gnocchi with gorgonzola cream, thyme pears, and spiced walnuts

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Line a small baking tray with parchment paper.

2. 2

   In a bowl, mix the walnuts with the honey, sweet paprika, cinnamon, a pinch of salt, and 1 teaspoon of the thyme leaves. Spread them on the tray and bake for 8 to 10 minutes at 190 °C / 375 °F, stirring once halfway through, until toasted and glossy. Set aside.

3. 3

   Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 15 g (1 tbsp) butter. Add the pears with a pinch of salt, some black pepper, and 1 teaspoon thyme. Sauté for 3 to 5 minutes until golden on the edges but still holding their shape. Remove and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil. Add the potato gnocchi in a single layer, in batches if needed, and cook for 6 to 8 minutes, turning occasionally, until crisp and golden. Transfer them to a large serving platter and arrange them in a wreath shape.

5. 5

   Lower the heat to medium. In the same skillet, melt the remaining 15 g (1 tbsp) butter. Cook the shallot for 2 minutes, then add the garlic and cook 30 seconds more.

6. 6

   Pour in the dry white wine and let it reduce for 2 minutes, scraping up the browned bits. Add the heavy cream, gorgonzola, Parmesan, nutmeg, the remaining thyme, the remaining salt, and the remaining black pepper. Cook over low heat for 3 to 4 minutes, stirring, until smooth and creamy.

7. 7

   Taste the sauce and adjust seasoning if needed. If it becomes too thick, add 1 to 2 tablespoons hot water and stir.

8. 8

   Spoon the gorgonzola cream over the gnocchi wreath, leaving some of the golden edges visible. Scatter the sautéed pears, spiced walnuts, and dried cranberries on top.

9. 9

   Finish with the chopped fresh parsley and, if desired, a little extra grated Parmesan. Serve immediately while the gnocchi are still crisp and the sauce is hot.