Spinach Gnocchi with Gorgonzola Cream Sauce

Spinach Gnocchi with Gorgonzola Cream Sauce

12
claudinhull 0

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

50 m servings 831 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 831 kcal
  • 42%
  • Fat:
  • 60.4 g
  • 93%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 306 mg
  • 102%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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

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 t...

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...

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...

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

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 fo...

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 some...

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.

ours ended up a little soupy and the gnocchi a little too chewy.