Green Gnocchi With Blue Cheese

Recipe Ingredients

		Gnocchi
2 tablespoons	30ml	Olive oil
2 lbs	908g / 32oz	Fresh spinach - rinsed, and
		Shaken dry
1 lb	454g / 16oz	Boiled potatoes
3/4 cup	46g / 1.6oz	All-purpose flour - (to 1)
1		Egg
1		Salt
		Sauce
4 oz	113g	Gorgonzola
2 oz	56g	Butter
1 oz	28g	Grappa
1/4 cup	10g / 0.4oz	Chopped parsley leaves
1		Handful chili flakes
1/4 cup	36g / 1.3oz	Chopped chives

Recipe Instructions

Set up a small ice bath.

In a pan, heat extra-virgin olive oil over high heat, then toss in spinach with salt. Cook for about 1 minute. Remove spinach and shock in a bowl of cold ice water. Place spinach in a clean dish towel and wring spinach dry by twisting and squeezing. Using a knife, chop the spinach extremely fine.

Meanwhile, take the warm boiled potatoes, peel them, and run them through a food mill on smallest setting, or a ricer. Add the chopped spinach to the potatoes, and mix to combine. Make well in center of the spinach potato mixture, add the flour, egg, and salt, and knead to form a dough.

Bring 6 quarts water to boil and add 2 tablespoons salt.

Roll the dough into 1-inch thick ropes and cut into 1-inch long pieces. Flick the dough off the tines of a fork to establish the classic gnocchi shape. Drop 10 to 15 gnocchi at a time into boiling water. When they float, all together, remove the gnocchi to the ice bath. Drain well. Repeat until all the gnocchi have been boiled.

In a 12- to 14-inch saute pan, mash together the Gorgonzola and the butter until smooth. Add the grappa and simmer until the liquid evaporates, about 4 minutes. Toss gnocchi into pan with the Gorgonzola and butter until well combined. Add chopped parsley and a handful of chili flakes and chives. Pour into warmed pasta bowls and serve.

This recipe yields 4 servings.

Description:

"{Gnocchi Verde Carduta Del Formaggio}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F39) - from the TV FOOD NETWORK

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