Spinach Gnocchi With Gorgonzola Cream Sauce Recipes

CREAMY GORGONZOLA GNOCCHI WITH SPINACH AND PINE NUTS

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.

GNOCCHI WITH SPINACH AND GORGONZOLA

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.

SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE

Steps:

• Heat water to a boil for pasta, salt water and cook pasta to al dente.
• Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
• In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

GNOCCHI WITH CREAMY SPINACH-GORGONZOLA SAUCE

Steps:

• Cook gnocchi till tender. Meanwhile in large pan, heat 2 TBSPS olive oil. Add chopped spinach, garlic, nutmeg, salt and pepper. Saute 2-3 minutes. Add heavy cream and heat till thickened. In separate pan, heat 1 TBSP olive oil; add bread crumbs and toast lightly. Drain gnocchi and add to spinach-cream mixture. Toss together to coat. Mix in crumbled gorgonzola cheese and top with toasted bread crumbs. Serve.

BAKED GNOCCHI WITH GORGONZOLA CREAM

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.

RICOTTA GNOCCHI WITH SPINACH & GORGONZOLA

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.

GNOCCHI WITH GORGONZOLA SAUCE

Steps:

• Make the gnocchi.
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. (If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling. If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
• Bring the stock, cream, and butter to a boil in a large skillet over medium heat. Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes. Remove from the heat and stir in the Gorgonzola until dissolved.
• Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes. If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the gnocchi gently, return them to the pot, and pour in the sauce. Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. Remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.

CREAMY GORGONZOLA SPINACH PASTA

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.

GNOCCHI WITH GORGONZOLA SAUCE

Steps:

• Heat 2 quarts water in a deep skillet to boiling. Preheat the broiler.
• Grease a 2 quart baking dish or gratin dish with cooking spray.
• Add gnocchi to boiling water and cook until they float, about 3 minutes. Remove to prepared baking dish with a slotted spoon.
• Combine cheese, butter, cream and pepper in a small saucepan over medium heat.
• Cook, whisking occasionally until smooth; pour over gnocchi.
• Sprinkle with nuts. Broil 6 inches from heat source until bubbly, about 5 minutes.

SPINACH GNOCCHI WITH GORGONZOLA CREAM SAUCE

Steps:

• 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.
• 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.
• 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.

GNOCCHI WITH MUSHROOMS AND GORGONZOLA SAUCE

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.