Gnocchi with Spinach and Gorgonzola Cream Sauce – Tutto Italia – Italy Pavilion – EPCOT
  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.
  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.
  1. Toss the gnocchi with the Gorgonzola sauce, and serve immediately

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