Green Gnocchi With Blue Cheese - ...

Green Gnocchi With Blue Cheese - ...

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • GNOCCHI:

  • 2

    tablespoons olive oil

  • 2

    pounds fresh spinach rinsed, and shaken dry

  • 1

    pound boiled potatoes

  • ¾

    cup all-purpose flour - (to 1)

  • 1

    egg

  • 1

    pinch salt

  • SAUCE:

  • 4

    ounces Gorgonzola

  • 2

    ounces butter

  • 1

    ounce grappa

  • ¼

    cup chopped parsley leaves

  • 1

    Handful chili flakes

  • ¼

    cup chopped chives

Directions

Set up a small ice bath. In a pan, heat extra-virgin olive oil over high heat, then toss in spinach with salt. Cook for about 1 minute. Remove spinach and shock in a bowl of cold ice water. Place spinach in a clean dish towel and wring spinach dry by twisting and squeezing. Using a knife, chop the spinach extremely fine. Meanwhile, take the warm boiled potatoes, peel them, and run them through a food mill on smallest setting, or a ricer. Add the chopped spinach to the potatoes, and mix to combine. Make well in center of the spinach potato mixture, add the flour, egg, and salt, and knead to form a dough. Bring 6 quarts water to boil and add 2 tablespoons salt. Roll the dough into 1-inch thick ropes and cut into 1-inch long pieces. Flick the dough off the tines of a fork to establish the classic gnocchi shape. Drop 10 to 15 gnocchi at a time into boiling water. When they float, all together, remove the gnocchi to the ice bath. Drain well. Repeat until all the gnocchi have been boiled. In a 12- to 14-inch saute pan, mash together the Gorgonzola and the butter until smooth. Add the grappa and simmer until the liquid evaporates, about 4 minutes. Toss gnocchi into pan with the Gorgonzola and butter until well combined. Add chopped parsley and a handful of chili flakes and chives. Pour into warmed pasta bowls and serve. This recipe yields 4 servings.


Nutrition

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