Spinach Gnocchi with Gorgonzola Cream Sauce

Name: Spinach Gnocchi with Gorgonzola Cream Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon brandy extract; 3 Tbsps dry white wine; 2 eggs; 296 milliliters all-purpose flour; 57 grams crumbled Gorgonzola cheese; 1 pinch ground nutmeg to taste; 0 Tbsps ground black pepper; 473 milliliters heavy cream; 454 grams ricotta cheese; 1 teaspoons salt; 4 servings salt and pepper to taste; 283 grams box frozen chopped spinach, thawed and squeezed dry

Spinach Gnocchi with Gorgonzola Cream Sauce is a main course that serves 4. Watching your figure? This lacto ovo vegetarian recipe has 860 calories, 29g of protein, and 65g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. It is a budget friendly recipe for fans of Mediterranean food. Head to the store and pick up gorgonzola cheese, salt, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Beat eggs with 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon nutmeg in a large bowl.

Ingredients you will need

Nutmeg

Pepper

Egg

Salt

Equipment you will use

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.

Ingredients you will need

Ricotta Cheese

Spinach

Dough

All Purpose Flour

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.

Ingredients you will need

Gnocchi

Dough

Water

Roll

Equipment you will use

Pot

Drain in a colander, and set aside.

Equipment you will use

Colander

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.

Ingredients you will need

Gorgonzola

Salt And Pepper

Sauce

Gnocchi

Brandy

Nutmeg

Cream

Wine

Equipment you will use

Sauce Pan

Whisk

Equipment

Ingredients

Servings:

1teaspoon

brandy extract 3Tbsps

dry white wine 2

eggs 296milliliters

all-purpose flour 57grams

crumbled Gorgonzola cheese 1pinch

ground nutmeg to taste 0Tbsps

ground black pepper 473milliliters

heavy cream 454grams

ricotta cheese 1teaspoons

salt 4servings

salt and pepper to taste 283grams

box frozen chopped spinach, thawed and squeezed dry

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are my top picks for Gnocchi. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Vignamaggio Chianti Classico Monna Lisa Gran Selezione. It has 4.8 out of 5 stars and a bottle costs about 39 dollars.

Vignamaggio Chianti Classico Monna Lisa Gran Selezione

The wine is only produced in the best vintage years, with grapes from the farm's prime southwest grape growing areas. It is a deep ruby red color. The aroma is very intense, persistent, delicate, with hints of tobacco, oak and berries. A full, long, warm mouth feel.