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.
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.
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 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.
GNOCCHI AL GORGONZOLA
This is a creamy dish. It goes well with the gnocchi. Use as a main course or side dish. You could use the sauce on other types of pasta too.
Provided by Miss Annie
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put crumbled gorgazola into bowl with melted butter and a pinch of pepper.
- Blend with a wooden spoon until creamy.
- Stir in parmesan and heated cream.
- Keep sauce warm.
- Bring a large pan of salted water to a boil.
- Add gnocchi carefully to boiling water.
- Stir and cook briskly.
- When they come to surface, remove with a slotted spoon and transfer to bowl with the sauce.
- Stir well to coat gnocchi with sauce.
- Serve immediately.
GNOCCHI WITH GORGONZOLA SAUCE
This comes from my 20 minute meals cookbook. Also on the "Happy Italian Family Meal" menu is salad with red wine vinaigrette and mascarpone tiramisu. YUM!
Provided by dicentra
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 415.1, Fat 40.8, SaturatedFat 20.7, Cholesterol 91.4, Sodium 521.9, Carbohydrate 5, Fiber 1, Sugar 0.6, Protein 10.1
GNOCCHI WITH GORGONZOLA SAUCE
Gorgonzola continues to age as it is stored in the refrigerator, intensifying in piquancy as it does. To slow this process down, wrap the cheese tightly in plastic wrap and store it in the coldest part of the refrigerator. This sauce is a good way to use leftover Gorgonzola cheese.
Yield makes 8 servings
Number Of Ingredients 8
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.
GNOCCHI WITH GORGONZOLA SAUCE
Yield Makes 8 (first-course) servings
Number Of Ingredients 10
Steps:
- Pierce potatoes several times with fork. Microwave until tender, turning once, about 16 minutes total. Cut potatoes in half lengthwise; scoop potato flesh into bowl; discard potato skins. Mash potatoes until smooth. Mix in egg. Sift flour, salt, pepper, and nutmeg over potato mixture; stir to combine. Knead gently. Divide dough into 8 pieces. Roll each piece on work surface into 1/2-inch-diameter rope. Cut dough into 1-inch lengths and make grooves in each piece with fork.
- Cook gnocchi in large pot of boiling salted water until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer cooked gnocchi to warm platter. Bring cream to simmer in heavy medium saucepan over medium heat. Add Gorgonzola, whisking until melted. Spoon sauce over gnocchi. Sprinkle with chives and Parmesan, if desired; serve.
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
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