Spinach Gnocchi with Gorgonzola Cream Sauce recipe
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Ingredients
- 2 eggs ½ teaspoon salt ⅛ tablespoon ground black pepper ⅛ teaspoon ground nutmeg 1 (16 ounce) container ricotta cheese 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry 1 ¼ 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
Nutrition Info
- 830.5 caloriescarbohydrate: 42.9 gcholesterol: 306.2 mgfat: 60.4 gfiber: 3.2 gprotein: 28.2 gsaturatedFat: 36.5 gservingSize: -sodium: 706.8 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Spinach Gnocchi with Gorgonzola Cream Sauce
Directions
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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.
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.
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.