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Spinach Gnocchi with Gorgonzola Cream Sauce

By: claudinhull  
"Creamy, zesty, and delicious! A fantastic alternative to regular pasta dishes!"

Rating: This weblink has been rated 5 times with an average star rating of 3.2 Read Reviews (4)

Rate/Review | 633 people have saved this

What to Drink?

Wine Merlot
Prep Time:
40 Min
Cook Time:
10 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 eggs
  • 1/2 teaspoon salt
  • 1/8 tablespoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 (16 ounce) container ricotta cheese
  • 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
  • 1 1/4 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

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 825 | Total Fat: 60.2g | Cholesterol: 320mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2008 by StirringThePot 
We know ricotta and spinach gnocchi as "strangled priest". Some name. Huh? LOL. The gnocchi... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2007 by mbaroni 
This was good but not worth all the effort. It took alot more flour than stated. Was still... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2009 by BrewCrew 
This recipe was absolutely wonderful. I did not add the brandy extract to the sauce, but I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2007 by jeszeelee 
ours ended up a little soupy and the gnocchi a little too chewy. MORE

 
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