Gnocchi verde con gorgonzola
Spinach dumpling in gorgonzola sauce
Spinach Dumplings Ingredients:
8 ounces spinach(can use frozen)
3/4 cup ricotta cheese (about 6 ounces), drained
1/2 cup unseasoned dried bread crumbs
1 egg beaten
1/4 cup freshly grated parmesan cheese (about 1 ounce), preferably parmigian-reggiano
2 tablespoons finely chopped green onion, including tender green portion
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
All-purpose flour for dusting
Gorgonzola Sauce Ingredients:
1 cup heavy cream (whipping)
1 cup crumbled creamy gorgonzola cheese (about 5 ounces)
Salt
Freshly ground black pepper
Freshly grate parmigiano-reggiano for serving
Preparation:
To make the dumplings wash the spinach carefully to remove any sand or grit and discard any tough stems. Place the damp spinach in a saute pan or heavy shillet and cook over high heat, stirring frequently, until the spinach wilts and turns bright green, bout 5 minutes. Drain in a colander and squeeze out as much liquid as possible. Finely chop spinach and transfer to a bowl. Note: frozen spinach can be subsituited for the fresh but remember to also squeeze as much liquid out of the it as possible)
Add the ricota cheese, bread crumbs, egg parmesan cheese, onion, salt and nutmeg to the spinach and blend thoroughly. Cover tightly and refrigerate for about 2 hours.
Using about 2 teaspoon to form each dumpling, roll the spinach mixture between your palms to form balls. Roll the balls lightly in flour to dust them on all sides, and then arrange them on a tray lined with waced paper. Cover and refrigerate for about 30 minutes.
To make the sauce, in a saucepan, combine the cream and gorgonzola. Place over medium hear and bring to a boil, stirring frequently. Reduce the heat to low and stir until slightly thichkened, for about 5 minutes. Season to taste with salt and pepper and continue to stir until smooth, about 2 minutes or longer. Keep warm.
In a large pot, bring several quarts of water to a simmer. Drop the dumplings, a few at a time, into the simmering water; do not crowd the pan. Regulate the heat so that the water remains at simmer and cook until the dumplings pop up to the surface, about 2 minutes. Cook for about 2 minutes longer. Using a slotted utensil, remove the dumplings to a tray lined with paper toweling to drain well. Cook the remaining dumplings in the same manner.
Serve 4
Courtesy of Kitchen of Tuscany.
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