Spinach and Ricotta Gnocchi with Gorgonzolz Sauce

By á-11192

Ingredients

• Gorgonzola Sauce:
• 1 10-ounce package of frozen spinach
• 1 Tbsp. Hatch peppers, roasted and chopped
• 1 cup ricotta cheese, drained overnight
• 1 egg
• 4 to 6 Tbsp. dried breadcrumbs
• 4 to 6 Tbsp. all-purpose flour
• 2 ounces, Parmigianino Reggiano cheese, grated
• 1/4 tsp. salt
• 1/8 tsp. nutmeg (optional)
• 1 cup heavy cream
• 1 cup Gorgonzola cheese, crumbled
• Salt and pepper to taste

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Cook spinach in boiling water for 5 minutes. Drain well. Cool, place in a food processor with the roasted hatch peppers and chop fine. Transfer to a bowl. Add ricotta cheese, breadcrumbs, egg, Parmesan cheese, salt, and nutmeg. Add flour as needed. Refrigerate until firm. Form into balls or quenelles. Toss with additional flour. Cook in salted boiling water until they float and then continue to cook for 1 more minute. Serve with Gorgonzola sauce.
*Sauce*
Place cream and Gorgonzola in a large sauté pan over medium heat and cook until the desired consistency is obtained.
*Note:*
You also may drain the gnocchi and add to the sauce and cook for 4 minutes.