Green Gnocchi with Asiago: Gnocchi con Caduta Del Formaggio

Name: Green Gnocchi with Asiago: Gnocchi con Caduta Del Formaggio
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters freshly grated Asiago; 59 milliliters chopped chives; 1 egg; 177 milliliters flour; 113 grams Gorgonzola, broken into chunks; 28 grams grappa; 2 Tbsps extra-virgin olive oil; 454 grams potatoes, boiled; 1 pinch salt; 907 grams fresh spinach, rinsed and spun dry; 57 grams unsalted butter

Green Gnocchi with Asiago: Gnocchi con Caduta Del Formaggio is a Mediterranean hor d'oeuvre. One serving contains 288 calories, 12g of protein, and 16g of fat. This lacto ovo vegetarian recipe serves 8. If you have potatoes, butter, spinach, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. If you like this recipe, take a look at these similar recipes: Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate, Cauliflower Gnocchi in Asiago Mushroom and Spinach Sauce, and Gnocchi di Patate con Ragù di Agnello.

Instructions

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

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Water

Salt

In a 12 to 14-inch saute pan, mash together the Gorgonzola and butter until smooth.

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Gorgonzola

Butter

Equipment you will use

Frying Pan

Add the grappa and simmer 4 minutes.

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Grappa

Place the gnocchi in water and cook at low boil until they float.

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Gnocchi

Water

Drain well and toss into pan. Toss the gnocchi over medium heat, add Asiago and chives.

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Gnocchi

Asiago Cheese

Chives

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Frying Pan

Pour into a warmed bowl, and serve.

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Bowl

Set up a small ice bath.

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Ice

In a pot with a lid, cook the spinach over medium heat, allowing it to steam from the liquid still present on the leaves, about 1 minute. Meanwhile, take the warm boiled potatoes, peel them and run them through a food mill on smallest setting.

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Potato

Spinach

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Pot

Remove the cooked spinach and shock in the ice bath.

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Spinach

Ice

Drain well and wrap in a clean towel and twist to totally dry leaves. Chop very finely with a knife and add to the potatoes.

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Potato

Wrap

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Knife

Add the flour. Make a well in the center, add the egg and salt and knead to form dough.

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Dough

All Purpose Flour

Salt

Egg

Bring 6 quarts water to boil and retain the initial ice bath.

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Water

Ice

Roll the dough into 1-inch thick ropes and cut into 1-inch long pieces. Flick off fork tines to establish the classic shape and drop 10 to 15 at a time into boiling water. When they float, all together, remove to ice bath. Repeat until all are done.

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Dough

Water

Roll

Ice

Remove from ice bath and drain. Dress with oil and hold covered in bowl in refrigerator until ready to use.

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Ice

Cooking Oil

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Bowl

Equipment

Ingredients

Servings:

118milliliters

freshly grated Asiago 59milliliters

chopped chives 1

egg 177milliliters

flour 113grams

Gorgonzola, broken into chunks 28grams

grappa 2Tbsps

extra-virgin olive oil 454grams

potatoes, boiled 1pinch

salt 907grams

fresh spinach, rinsed and spun dry 57grams

unsalted butter

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Veuve Clicquot Rich with a 4.5 out of 5 star rating seems like a good match. It costs about 64 dollars per bottle.

Veuve Clicquot Rich

With Veuve Clicquot RICH, the fruit is boosted to an exciting new level. The signature Pinot Noir of Veuve Clicquot is given new versatility with a higher dosage, while a greater presence of Meunier emphasizes fresh, fruity and gourmand notes. Citrus and floral notes are found on the palate, which are balanced with the dynamic freshness and creamy finish common to all expressions of Veuve Clicquot.Blend: 45% Pinot Noir, 15% Chardonnay, 40% Meunier