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Melissa Dallas

REC: Spinach Gnocchi with Gorgonzola Cream Sauce

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4420 posts
Joined: Jan 8, 2006


Posted to Thread #12216 at 12:10 pm on Oct 13, 2008

I've made this several times & really liked it

Spinach Gnocchi with Gorgonzola Sauce Ingredients
2 c All purpose flour (or more)
1 pk (10-oz.) frozen Chopped Spinach
1 ts Salt
1 c Packed feta cheese, Crumbled
1 lg Egg
1 Container (15-oz) ricotta
2 c Parmesan cheese, grated
Parmesan cheese, garnish

2 c Whipping cream
6 oz Gorgonzola cheese, crumbled

Instructions for Spinach Gnocchi with Gorgonzola Sauce
FOR GNOCCHI: Place spinach in kitchen towel and squeeze until very dry. Set aside. Blend feta and egg in processor until smooth. Add spinach and blend until smooth. Add ricotta and Parmensan; process to blend. Add 1 cup flour and salt; blend using on/off turns. Add one cup flour; blend using on/off turns. Flour large baking sheet. Turn out dough onto floured surface. Gently knead dough until smooth and firm, adding up to 1/4 cup more flour 1 tablespoon at a time if dough is too sticky, about 2 minutes. Roll out dough to 1/2- inch-thick square. Cut into 1-inch-wide strips. Roll each strip into 1/2- inch-diameter rope. Cut each rope into 1 1/4-inch-long pieces. Arrange on prepared sheet. Let stand at room temperature 2 hours to dry slightly. (Can be made 1 day ahead. Dust Gnocchi lightly with flour. Cover and chill.) Cook Gnocchi in large pot of boiling salted water until cooked through, about 10 minutes. Drain. FOR SAUCE: Combine cream and Gorgonzola in heavy large skillet. Stir over medium heat until cheese melts and sauce is smooth, about 5 minutes. Season to taste with salt and pepper. Add Gnocchi to sauce and simmer until Gnocchi are heated through and coated with sauce. Serve with Parmesan. Source: Bon Appetit "The Best of the Year" 1994 MM by TVGUY Posted to MM-Recipes Digest V4 #006 From: Bill Camarota Date: Sun, 5 Jan 1997 02:17:49 -0500 (EST)

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