Recipe by claudinhull
"Creamy, zesty, and delicious! A fantastic alternative to regular pasta dishes!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
1 (16 ounce) container
1 (10 ounce) box
frozen chopped spinach, thawed and squeezed dry
1 1/4 cups
dry white wine
ground nutmeg to taste
crumbled Gorgonzola cheese
salt and pepper to taste
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 :-)
This was good but not worth all the effort. It took alot more flour than stated. Was still sticky after adding more and more!
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.
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
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!!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Gnocchi with Gorgonzola Cream Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 831
** Calories from Fat: 544
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
What's cooking in Long Beach? The perfect potato gnocchi.
See how to make a classic, creamy sauce with tangy blue cheese.
See how to make homemade gnocchi with butternut squash and mascarpone.