CREAMY GORGONZOLA GNOCCHI WITH SPINACH AND PINE NUTS
This creamy gorgonzola gnocchi with baby spinach is topped with toasted pine nuts and just a sprinkle of Parmesan cheese and pairs perfectly with KRIS Wine Pinot Grigio It's the perfect creamy dish for Meatless Monday or throw on a little grilled steak to take it to a whole new level of protein packed deliciousness. Trust me, you'll love how easy it is to make this flavorful dish!
Provided by Brandy O'Neill - Nutmeg Nanny
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- In a 12-inch skillet add olive oil and set over medium heat.
- When the oil is hot add the shallots, oregano, sage, and black pepper.
- Saute gently until the shallots are soft but not browned, about 5 minutes.
- Add the garlic and saute for another 30 seconds or just until fragrant.
- Pour in the heavy cream and let it gently simmer for about 5 minutes or until the cream is slightly thickened.
- Turn the heat to low and add in the gorgonzola cheese.
- Stir gently to help the cheese melt into the cream, about 5 minutes.
- When the cheese is almost completely melted into the cream add the baby spinach and let the warmth of the sauce help soften the fresh spinach.
- Add in the cooked gnocchi and toss to combine.
- To serve, sprinkle the top with chopped toasted pine nuts and optional crumbled gorgonzola cheese, grated Parmesan cheese, and a pinch of crushed red pepper flakes.
RICOTTA GNOCCHI WITH SPINACH & GORGONZOLA
When my family comes for a visit, they always ask me to make this unique dish for dinner. Homemade cheesy gnocchi is topped with a rich sauce made with butternut squash, spinach and Gorgonzola.- Brud Holland, Watkins Glen, New York
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly., Add ricotta and Romano cheeses, oil and salt to potato pulp; beat on low speed until smooth. Beat in eggs, 1 at a time. Add flour; mix well. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 16 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon and keep warm., In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Bring to a boil. Cover and cook until squash is tender, 4-6 minutes. , Stir in cream and Gorgonzola. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Add spinach; cook until spinach is wilted. Serve with gnocchi.
Nutrition Facts : Calories 833 calories, Fat 35g fat (17g saturated fat), Cholesterol 248mg cholesterol, Sodium 1420mg sodium, Carbohydrate 101g carbohydrate (10g sugars, Fiber 7g fiber), Protein 29g protein.
GNOCCHI WITH SPINACH AND GORGONZOLA
This recipe is adapted from the Rachael Ray Show! I substituted 1 cup of evaporated skim milk for the chicken broth and used frozen kale instead of spinach and it came out wonderful and creamy! The sauce will thicken up off heat!
Provided by Vino p.o. prn
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook gnocchi according to package directions.
- Toast walnuts in a small skillet over medium high heat until they are golden brown and smell toasted.
- Remove from the heat and set aside.
- Heat olive oil over low heat in a medium size skillet.
- Add garlic and saute until fragrant.
- Add the spinach and toss to combine and season with salt and pepper.
- Add the chicken stock and bring up to a bubble.
- Once the stock is simmering, add the Gorgonzola crumbles and toss until cheese is melted.
- Add the gnocchi to the skillet and toss to coat.
- Spoon gnocchi into bowls and sprinkle walnuts on top.
Nutrition Facts : Calories 534, Fat 45.9, SaturatedFat 14.4, Cholesterol 44.3, Sodium 983.2, Carbohydrate 13.8, Fiber 6, Sugar 3.1, Protein 22.8
SPINACH GNOCCHI
Provided by Guy Fieri
Time 1h20m
Yield 6 servings
Number Of Ingredients 24
Steps:
- For the gnocchi: In a large stock pot over high heat, boil the potatoes, salt, smashed garlic, and roughly chopped onions until the potatoes are fork tender, 10 to 12 minutes. Drain and return to the pot to allow the water to cook off, 5 to 10 minutes.
- Meanwhile, in a small saute pan over medium-high heat, add the olive oil and heat until shimmering. Add the diced onion and cook for 3 to 4 minutes. Add the minced garlic and saute for 1 minute more. Add the spinach and cook for 3 minutes. Add the wine and cook until the spinach is wilted, 5 minutes, stirring often. Place the mixture in a strainer set over a bowl to catch the liquids as it drains off, applying pressure gently a few times to accelerate liquid removal. Reserve 1/2 cup liquid.
- When the potatoes are dry and slightly cooled, roughly cut them and pass through a food mill or ricer. Set aside. (Guy's tip: after ricing the potatoes, spread them out on a baking sheet and allow them to dry out even more to remove moisture).
- In a food processor bowl fitted with the bottom blade, add the strained spinach, pulse to puree, and then add the egg and egg yolk, flour, nutmeg, and Parmesan. Pulse until well mixed. Place into a large bowl and gently fold in the riced potatoes, gently stirring until just combined. You will have very soft dough. Turn out onto a lightly floured board and roll into a 1 1/2-inch thick snake. Dust the dough lightly with flour and cut into 1 1/2-inch pieces. Roll each piece gently with your thumb, leaving a small indentation on 1 side of the gnocchi. Place the finished gnocchi on a lightly floured, parchment paper-lined baking sheet. (Guy's tip: if you have time, let the gnocchi rest in the refrigerator or freezer until chilled prior to cooking. It will help the gnocchi hold its shape better).
- Fill a large stock pot 3/4 full with water, place over high heat, add 1 tablespoon kosher salt, and bring to a rapid boil.
- Meanwhile, for the sauce: Wipe clean the same pan that the spinach was cooked in and place over medium-high heat. Add 3 tablespoons butter and melt. Add the garlic and chile flakes and cook for 1 to 2 minutes. Deglaze with the wine, reduce for 4 to 5 minutes. Add the stock, reserved spinach liquid, half-and-half, and cheese and reduce an additional 3 minutes. Add the pepper, tomatoes, and remaining 2 tablespoons butter.
- When the sauce is ready, add the gnocchi to the boiling water and cook for 3 1/2 minutes. Remove, drain, and let rest for 5 minutes. Add to the sauce and garnish with Parmesan and a drizzle of extra-virgin olive oil. Freeze any leftover gnocchi for a later meal.
BAKED GNOCCHI WITH GORGONZOLA CREAM
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside.
- Heat a medium Dutch oven over medium heat. Add the butter and allow to melt. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes. Whisk in the flour and cook for another minute. Slowly whisk in the milk for a smooth sauce. Add the bay leaf and simmer for 5 minutes, whisking occasionally. Whisk in the Gorgonzola until smooth. Add the gnocchi and stir to coat. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving.
CREAMY GORGONZOLA SPINACH PASTA
This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.
Provided by gartenfee
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
- Drain fusilli and toss with sauce. Serve immediately.
Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g
GNOCCHI WITH SPINACH AND GARLIC
This is a great recipe that my grandmother used to make often because it was so easy and so tasty! I usually double the batch because the leftovers are so much better after the flavors have melded. You would serve this like a spaghetti and sauce so the amount of sauce you use depends on if you like a heavy amount sauce and light noodles. Also, be sure to modify the amount of oil used if necessary for diet needs. We tend to use a bit more than most because we love how it blends with the other ingredients. The ingredients in this recipe are easy to modify for personal taste without it affecting the overall dish. For our family, I don't usually season. The garlic is enough for us. Enjoy!
Provided by Jessicak61
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In frying pan, heat oil and saute garlic over medium heat until slightly cooked.
- Add spinach and saute, cooking about 10 minutes until spinach is heated through, stirring occasionally.
- Add pasta sauce and seasoning if desired to spinach and garlic and heat through, stirring occasionally.
- Cook gnocci in boiling water about 4 minutes or according to package directions and drain.
- Serve sauce over gnocci.
- NOTE: You can use as much or as little pasta sauce in the spinach mixture as you'd like according to taste.
Nutrition Facts : Calories 167.8, Fat 10, SaturatedFat 1.5, Sodium 598.4, Carbohydrate 16.4, Fiber 2.7, Sugar 10.7, Protein 5.1
GNOCCHI WITH MUSHROOMS AND GORGONZOLA SAUCE
The earthy flavor of mushrooms is offset by a luscious Gorgonzola cheese sauce. It is important not to substitute another type of blue cheese in this dish; the creamy quality of genuine Gorgonzola is necessary for the best results.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Make the gnocchi: Lightly flour a baking sheet. Put potatoes in a large saucepan; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce to a simmer; cook until potatoes are very tender when pierced with a sharp knife, about 25 minutes.
- Drain potatoes. When they are just cool enough to handle, peel, and then pass through a ricer or food mill into a medium bowl. Sprinkle with flour, and add eggs. Season with black pepper and 1 tablespoon salt. Stir mixture with a fork to combine.
- Turn out dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide dough into 4 to 6 equal pieces. Roll each piece into a long rope about 3/4 inch thick. Cut ropes crosswise into 1-inch gnocchi.
- Roll a cut side of each dumpling against the tines of a fork with your thumb so each piece has ridges on 1 side and an indentation on the other. Place on the floured baking sheet until ready to cook (up to 12 hours in the refrigerator, uncovered).
- Lightly brush a rimmed baking sheet with oil. Bring a large pot of water to a boil; add 1 tablespoon salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to the oiled baking sheet. Repeat process with remaining gnocchi. (The cooked gnocchi can be tossed in oil and stored, in an airtight container, in the refrigerator up to 24 hours.)
- Make the sauce: Bring cream and stock to a boil in a large saucepan over medium-high. Reduce heat, and let mixture simmer until slightly thickened and reduced by 1/3, about 10 minutes. Add Gorgonzola; stir until melted. Stir in nutmeg and cayenne. Season with salt and black pepper. Remove from heat; cover to keep warm.
- Heat oil in a large skillet over medium until hot but not smoking. Add mushrooms, and cook, stirring occasionally, until they are tender and their released liquid has evaporated, about 4 minutes. Add gnocchi; cook, stirring gently, until just heated through. Pour cheese sauce over gnocchi and toss gently to coat evenly. Serve immediately.
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