Spinach Gnocchi in Gorgonzola Cream Sauce

Print Full

Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

Active Time:  35 Minutes
Total Time:  45 Minutes
Yield:  Serves 8 as a first course, 4 as a main course

On northern Italian trattoria tables during winter, you’ll frequently find these little dumplings served as a warming, satisfying first course. For the lightest gnocchi, use yellow-fleshed potatoes such as Yukon Gold or Finnish Yellow; white-fleshed potatoes produce denser, but no less delicious, results.

RECIPE INGREDIENTS

For the Gnocchi:

1 1/4 lb fresh spinach, stems removed, or 1 package thawed, frozen leaf spinach

26 oz yellow- or white-fleshed potatoes unpeeled, cut into large pieces

2 1/2 cups all-purpose flour, plus 1/2 cup flour for dusting

1 extra-large egg

For the Sauce:

2 cups heavy cream

2 oz sweet gorgonzola cheese, crumbled

3 tablespoons fruity Italian white wine

1 teaspoon Cognac or other brandy, optional

salt and ground white pepper

Freshly grated nutmeg

Spinach Gnocchi in Gorgonzola Cream Sauce Recipe at Cooking.com

DIRECTIONS

FOR THE GNOCCHI:
If using fresh spinach, place the spinach on a steamer rack over (not touching) boiling water. Cover and steam until wilted and tender, 3-4 minutes. Transfer the steamer rack holding the spinach to a sink to drain and let cool.

Using your hands, gather the cooled or thawed, frozen spinach into a ball; squeeze out any excess moisture. In a food processor fitted with the metal blade, purée the spinach until smooth. Transfer to paper towels, squeeze to remove any remaining moisture and set aside.

Place the potatoes on a steamer rack over (not touching) boiling water, cover and steam until tender, 8-10 minutes. Remove the potatoes from the steamer rack. While still hot, peel the potatoes, then pass them through a ricer onto a clean work surface, forming a broad, low mound. Sprinkle the 2 1/2 cups flour on top and quickly and gently "fluff" the potato and flour together with your fingertips.

Place the puréed spinach on top and, using a fork or your fingertips, begin to work it into the potato and flour mixture to form a dough. Place the egg on top and lightly mix it in. Press the dough together, then knead just until a dough forms.

Scrape the work surface clean. Sprinkle a little more flour on the work surface. Divide the dough into 6 equal portions; cover 5 of the portions with a kitchen towel to prevent drying. Form the sixth portion into a log 3/4 inch in diameter. Cut crosswise into pieces 3/4 inch wide. If the pieces are sticky, lightly coat them with some of the remaining flour. Repeat with the remaining 5 portions.

Fill a deep pot three-fourths full with salted water and bring to a rolling boil. Add the gnocchi all at once. Gently stir to prevent the gnocchi from sticking together. Boil until just cooked through, 12-15 minutes.

FOR THE SAUCE:
In a frying pan over high heat, bring the cream to a boil. Boil until slightly thickened, about 4 minutes. Stir in the cheese and reduce the heat to medium. Stir in the wine and simmer for 1 minute. Stir in the brandy, if using. Season to taste with salt, white pepper and nutmeg.

Drain the gnocchi and immediately add them to the sauce. Toss well to coat. Spoon onto warmed individual plates and serve immediately.

Recipe author: Mary Beth Clark

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 8 as a first course, 4 as a main course

Calories:

476

Fat. Total:

26g

Fiber:

Carbohydrates, Total:

51g

Sodium: