Gorgonzola Gnocchi (Gnochetti alla Gorgonzola)
Homemade potato gnocchi served in a buttery gorgonzola cream sauce.
10 ounces boiled and peeled potatoes
4 ounces all-purpose flour
4 ounces steamed and chopped spinach
2 large eggs
Salt and nutmeg
5 ounces gorgonzola cheese
3/4 cup cream
1/4 cup butter
- For Gnocchi: Mix the flour, the eggs, the mashed potatoes (still warm) and the spinach (be sure to have squeezed out all moisture) until you get a soft dough. Let stand for twenty minutes. Roll out the dough into long rolls about a 1/2 inch thick. Cut into 1-inch pieces. You can shape these by making little balls and pressing lightly with a fork or the thumb.
- Bring a pot of salted water to the boil. Gently drop in the gnocchi. When they float, remove with a slotted spoon and place in a warm serving dish.
- For Sauce: Melt the chopped Gorgonzola cheese in the cream and butter over a low flame.
- Pour the Gorgonzola sauce over the gnocchi, mix gently and serve at once.
Makes 4 servings.
Recipe courtesy of The Italian Trade Commission.