Recipe Gnocchi with Spinach and Gorgonzola Cream Sauce from Tutto Italia at the Italy Pavilion in EPCOT

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    Gnocchi with Spinach and Gorgonzola Cream Sauce - Tutto Italia - Italy Pavilion - EPCOT
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Course Main Dish
    location Tutto Italia
    Servings
    Ingredients
    Course Main Dish
    location Tutto Italia
    Servings
    Ingredients
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Instructions
    Gnocchi
    1. Beat eggs with salt, pepper, nutmeg in a large bowl.
    2. Mix in ricotta cheese and spinach until evenly blended.
    3. Continue mixing in the flour, 1/4 cup at a time until a soft dough forms.
    4. If the dough is still sticky, add an additional 1/4 cup of flour.
    5. Cover, and place into refrigerator.
    Gnocchi part 2
    1. Bring a large pot of lightly salted water to a boil over high heat.
    2. Divide the gnocchi dough into 4 pieces, and roll into 1/2 inch thick ropes on a floured surface.
    3. Slice each rope into 1/2 inch pieces.
    4. Gently boil the gnocchi until they float in the water, 3 to 4 minutes.
    5. Drain in a colander, and set aside.
    Sauce
    1. Meanwhile, pour cream, wine, brandy extract, and 1 pinch of nutmeg into a saucepan.
    2. Bring to a simmer, then remove from heat and whisk in the Gorgonzola cheese; season to taste with salt and pepper.
    Presentation
    1. Toss the gnocchi with the Gorgonzola sauce, and serve immediately
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