Side Pannel
Spinach Gnocchi with Gorgonzola Sauce
Spinach Gnocchi with Gorgonzola Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- ----------------------------------GNOCCHI----------------------------------
- 1 pk (10-oz.) frozen Chopped
- -spinach, thawed
- 1 c Packed feta cheese, Crumbled
- 1 lg Egg
- 1 Container (15-oz) ricotta
- -Cheese
- 2 c Parmesan cheese, grated
- 2 c All purpose flour (or more)
- 1 ts Salt
Directions
SAUCE
2 c Whipping cream
6 oz 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.
2 c Whipping cream
6 oz 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.
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