Spinach Gnocchi With Gorgonzola Sauce Recipe - Cooking Index
Gnocchi | ||
1 | Packa frozen | |
Chopped spinach - thawed | ||
1 cup | 146g / 5.1oz | Packed feta cheese |
Crumbled | ||
1 | Egg (large) | |
1 | Contai ricotta | |
Cheese | ||
2 cups | 292g / 10oz | Parmesan cheese - grated |
2 cups | 125g / 4.4oz | All purpose flour - (or more) |
1 teaspoon | 5ml | Salt |
Sauce | ||
2 cups | 474ml | Whipping cream |
6 oz | 170g | Gorgonzola cheese - crumbled |
Parmesan cheese - garnish |
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.