Spinach Gnocchi with Gorgonzola Cream Sauce |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Creamy, zesty, and delicious! A fantastic alternative to regular pasta dishes! Ingredients:
2 eggs |
1/2 teaspoon salt |
1/8 tablespoon ground black pepper |
1/8 teaspoon ground nutmeg |
1 (16 ounce) container ricotta cheese |
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry |
1 1/4 cups all-purpose flour |
2 cups heavy cream |
3 tablespoons dry white wine |
1 teaspoon brandy extract |
1 pinch ground nutmeg to taste |
2 ounces crumbled gorgonzola cheese |
salt and pepper to taste |
Directions:
1. Beat eggs with 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon nutmeg in a large bowl. Mix in ricotta cheese and spinach until evenly blended. Continue mixing in the flour, 1/4 cup at a time until a soft dough forms. If the dough is still sticky, add an additional 1/4 cup of flour. Cover, and place into refrigerator.
2. Bring a large pot of lightly salted water to a boil over high heat. Divide the gnocchi dough into 4 pieces, and roll into 1/2 inch thick ropes on a floured surface. Slice each rope into 1/2 inch pieces. Gently boil the gnocchi until they float in the water, 3 to 4 minutes. Drain in a colander, and set aside.
3. Meanwhile, pour cream, wine, brandy extract, and 1 pinch of nutmeg into a saucepan. Bring to a simmer, then remove from heat and whisk in the Gorgonzola cheese; season to taste with salt and pepper. Toss the gnocchi with the Gorgonzola sauce, and serve immediately.
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