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Ingredients
- 2 eggs
- 1/2 teaspoon Salt
- 1/8 tablespoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 container ricotta cheese 16 oz.
- 1 box frozen chopped spinach thawed and squeezed dry, 10 oz.
- 1 1/4 cups all-purpose flour
- 2 cups Heavy Cream
- 3 tablespoons Dry White Wine
- 1 teaspoon brandy extract
- 1 pinch ground nutmeg to taste
- 2 ounces crumbled Gorgonzola cheese
- Salt and Pepper to taste
Ingredients
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Instructions
Gnocchi
- 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.
Sauce
- 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.
Presentation
- Toss the gnocchi with the Gorgonzola sauce, and serve immediately
