Spinach Gnocchi with Gorgonzola Cream Sauce Recipe - Allrecipes.com
Spinach Gnocchi with Gorgonzola Cream Sauce Recipe
  • READY IN 50 mins

Spinach Gnocchi with Gorgonzola Cream Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    40 mins
  • COOK

    10 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2008

We know ricotta and spinach gnocchi as "strangled priest". Some name. Huh? LOL. The gnocchi won't be tough if you don't work the dough too much. Also, just like with baking bread, you have to take into account the humidity. You'll use more flour Summertime in FL than you will in the dead of Winter in ND. As for taste... my own tastebuds prefer this without the brandy extract, but each to his own. The gorgonzola cream sauce is decadent, though :-)

Most Helpful Critical Review
Oct 12, 2007

This was good but not worth all the effort. It took alot more flour than stated. Was still sticky after adding more and more!


13 Ratings

May 24, 2010

this is very easy to make in a kitchen aid with dough hook or food processor with the plastic dough blade. very tasty. i add some parmesan to my sauce but that is my preference.

Feb 22, 2010

Gnocchi takes a soft hand, you have to know the feel of the dough. I have done this with potato and it comes out great. instant mashed or even frozen potato will work. and do not forget to drain you spinach and Ricotta cheese. it has to be DRY or you over work the dough

Feb 04, 2009

This recipe was absolutely wonderful. I did not add the brandy extract to the sauce, but I made everything else to the recipe. I recommend looking up Strozzapreti on Wikipedia to get the history on this dish. Do not overwork or undercook your pasta, because it will not come out well. This recipe is possibly not for cooks new to working with pasta doughs. Wow!!

Apr 18, 2011

Great gnocchi recipe. The dough was perfect. I modified the recipe to serve six. Taste and texture was still perfect and cooked up nicely. The cream sauce was great, but made more than enough for even the increased amount of gnocchi. Gorgonzola was a very mild taste and very, very rich. Enjoyed by all!

Feb 04, 2011

I didn't make the gorgonzola sauce (I used Julia child's cheese enriched sauce bechamel instead), but these gnocchi were still fantastic. They didn't fall apart when I boiled them, which is something that I've had happen before, and they were nice and soft. These gnocchi have a great flavor, and are even better than the those made from the spinach gnocchi recipe in the vegetarian epicure! I'll definately make these again.

Jan 04, 2011

I don't think I made the gnocchi quiet right. I've never made it before but...the sauce is amazing!!!! AMAZING! I've used this sauce on regular pasta many times. It is a nice change of pace.


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  • Calories
  • 831 kcal
  • 42%
  • Carbohydrates
  • 42.9 g
  • 14%
  • Cholesterol
  • 306 mg
  • 102%
  • Fat
  • 60.4 g
  • 93%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 28.2 g
  • 56%
  • Sodium
  • 707 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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