I love how this dish combines the soft, pillowy texture of gnocchi with the sweet‑juicy bite of pear and the crunch of walnuts for a cozy, meatless main. It comes together in about 30 minutes and feels special without being fussy.
Why You’ll Love This Recipe
I’ll tell you why this one stands out:
The sweet‑tart flavour of pear adds a surprising freshness to traditional gnocchi.
Toasted walnuts bring a lovely contrast of texture and a slightly bitter edge that balances the sweetness.
It’s a one‑pan kind of dish once the gnocchi is cooked, making it simple and quick—perfect for a weeknight.
With greens like Swiss chard, baby kale or spinach, it adds colour and a veggie boost without complicating things.
I find the creamy sauce wraps everything together in a comforting way, ideal as the weather cools.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Bring a large pot of salted water to boil. Cook the gnocchi according to the package directions. Drain or transfer directly to the skillet with a slotted spoon.
While the gnocchi cooks, melt butter in a large skillet over medium heat. Add chopped walnuts and sliced onion. Cook, stirring often, until the onion softens.
Add the sliced pear to the skillet. Cook until the pear softens slightly.
Pour in the white wine or chicken broth and let it simmer for 1 to 2 minutes until slightly reduced.
Add the cooked gnocchi to the skillet. Pour in the heavy cream. Season with salt and pepper. Let the sauce simmer for about 3 to 4 minutes to reduce and thicken.
Stir in the chopped greens and cook until wilted.
Serve topped with shaved Parmesan, extra chopped walnuts, and freshly ground black pepper.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I sometimes brown a bit of pancetta or bacon before the onion step for extra flavor.
Red, Anjou, or Bosc pears can be used instead of Bartlett.
Pecans or hazelnuts work well if I don’t have walnuts on hand.
I often switch between Swiss chard, baby kale, or spinach depending on what I have.
For a lighter version, I’ll reduce the amount of cream or use half‑and‑half.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, I warm the gnocchi gently in a skillet over low heat and add a splash of cream or broth to loosen the sauce.
I avoid the microwave when possible, as it tends to make gnocchi gummy.
FAQs
How do I choose the right pear for this dish?
I go for a pear that’s ripe but still firm so it holds up well during cooking. Bartlett, Bosc, and Anjou are all great choices.
Can I use homemade gnocchi?
Yes, homemade gnocchi works beautifully in this dish. I just cook it until tender and then continue with the recipe as written.
What can I substitute for heavy cream?
When I’m out of heavy cream, I use half‑and‑half or a mix of milk and a bit of butter. It won’t be quite as rich, but still tasty.
Is this dish vegetarian?
Yes, this recipe is fully vegetarian as long as I use vegetable-based broth and vegetarian Parmesan.
Can I prepare this ahead of time?
This dish is best served fresh, but I sometimes prep the ingredients in advance. I slice the pear, chop the nuts, and measure out the cream and wine, so everything’s ready to go.
Conclusion
I really enjoy this dish for its blend of unexpected flavour combinations and simplicity. The sweetness of pear, the crunch of walnuts, the silky cream sauce and the fresh greens make it feel elevated yet totally doable. Whether I’m cooking for a weeknight dinner or hosting friends, this recipe delivers that little something extra without requiring hours. I like to play around with different variations depending on what I have on hand, and it never disappoints.
Pear and Walnut Gnocchi is a cozy, elegant vegetarian main dish featuring soft gnocchi, sweet pear, toasted walnuts, greens, and a creamy white wine sauce. It’s a comforting meal that comes together in just 30 minutes using one pan.
2 to 3 tablespoons finely chopped walnuts, for serving
Freshly ground black pepper, for serving
Instructions
Bring a large pot of salted water to a boil. Cook gnocchi according to package directions, then drain or transfer directly to the skillet with a slotted spoon.
While gnocchi cooks, melt butter in a large skillet over medium heat. Add chopped walnuts and sliced onion. Cook until onion softens.
Add sliced pear and cook until slightly softened.
Pour in wine or broth and simmer for 1–2 minutes until slightly reduced.
Add cooked gnocchi to skillet, then pour in heavy cream. Season with salt and pepper. Simmer 3–4 minutes to reduce and thicken the sauce.
Stir in chopped greens and cook until wilted.
Serve hot, topped with shaved Parmesan, extra walnuts, and black pepper.
Notes
Use firm but ripe pears like Bartlett, Bosc, or Anjou.
Substitute Swiss chard with baby kale or spinach.
Replace walnuts with pecans or hazelnuts if preferred.
Use half-and-half or milk and butter as a lighter cream substitute.
Reheat gently in a skillet with added cream or broth to loosen the sauce.
