spinach gnocchi with gorgonzola cream sauce

Ingredients

• Servings: 4
• 2 eggs
• 1/2 teaspoon salt
• 1/8 tablespoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 (16 ounce) container ricotta cheese
• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
• 1 1/4 cups all-purpose flour
• 2 cups heavy cream
• 3 tablespoons dry white
• 1 teaspoon extract
• 1 pinch ground nutmeg to taste
• 2 ounces crumbled gorgonzola cheese
• salt and pepper to taste

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 50 mins


• beat eggs with 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon 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.
• 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, , 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.