Green Gnocchi with Blue Cheese: Gnocchi Verde Carduta Del Formaggio

Name: Green Gnocchi with Blue Cheese: Gnocchi Verde Carduta Del Formaggio
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 57 grams butter; 1 Handful chili flakes; 59 milliliters chopped chives; 1 egg; 177 milliliters all-purpose flour; 113 grams Gorgonzola; 28 grams grappa; 2 Tbsps olive oil; 59 milliliters chopped parsley leaves; 454 grams boiled potatoes; 1 pinch salt; 907 grams fresh spinach, rinsed and shaken dry

Green Gnocchi with Blue Cheese: Gnocchi Verde Carduta Del Formaggio might be just the main course you are searching for. This recipe serves 4. Watching your figure? This vegetarian recipe has 507 calories, 20g of protein, and 29g of fat per serving. Head to the store and pick up salt, handful chili flakes, parsley leaves, and a few other things to make it today. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Set up a small ice bath.

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Ice

In a pan, heat extra-virgin olive oil over high heat, then toss in spinach with salt. Cook for about 1 minute.

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Extra Virgin Olive Oil

Spinach

Salt

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Frying Pan

Remove spinach and shock in a bowl of cold ice water.

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Water

Spinach

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Bowl

Place spinach in a clean dish towel and wring spinach dry by twisting and squeezing. Using a knife, chop the spinach extremely finely.

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Spinach

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Kitchen Towels

Knife

Meanwhile, take the warm boiled potatoes, peel them, and run them through a food mill on smallest setting, or a ricer.

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Potato

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Potato Ricer

Add the chopped spinach to the potatoes, and mix to combine. Make well in center of the spinach potato mixture, add the flour, egg, and salt, and knead to form a dough.

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Potato

Spinach

Dough

All Purpose Flour

Salt

Egg

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

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Water

Salt

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

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Gnocchi