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