Green Gnocchi With Blue Cheese - ...

By á-170456

Ingredients

• GNOCCHI:
• 2 tablespoons olive oil
• 2 pounds fresh spinach rinsed, and shaken dry
• 1 pound boiled potatoes
• 3/4 cup all-purpose flour - (to 1)
• 1 egg
• 1 pinch salt
• SAUCE:
• 4 ounces Gorgonzola
• 2 ounces butter
• 1 ounce grappa
• 1/4 cup chopped parsley leaves
• 1 Handful chili flakes
• 1/4 cup chopped chives

Details

Servings 4

Preparation

Step 1

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.