Gnocchi With Spinach And Gorgonzola Food

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.

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 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.