spinach and gorgonzola gnocchi
How to make spinach and gorgonzola gnocchi recipe
Serves 3–4
Preparation time 5 minutes, Cooking time 10 minutes
Ingredients:
300 ml (½ pint) vegetable stock
500 g (1 lb) potato gnocchi
150 g (5 oz) Gorgonzola cheese, cut into small pieces
3 tablespoons double cream
plenty of freshly grated nutmeg
250 g (8 oz) baby leaf spinach
pepper
Method:
Bring the stock to the boil in a large saucepan. Tip in the gnocchi and return to the boil. Cook for 2–3 minutes or until plumped up and tender.
Stir in the cheese, cream and nutmeg and heat until the cheese melts to make a creamy sauce.
Add the spinach to the pan and cook gently for 1–2 minutes, turning the spinach with the gnocchi and sauce until wilted. Pile on to serving plates and season with plenty of pepper.
For sage & Parmesan gnocchi, cook the gnocchi in the vegetable stock as above. Meanwhile, heat 100 g (3½ oz) butter in a frying pan, add 2 crushed garlic cloves and fry over a low heat for 1 minute or until the garlic turns nut brown.
Add 16 sage leaves and allow the butter to froth while the sage crisps. Drain the gnocchi, return to the pan and stir in the sage butter. Serve with grated Parmesan and a mixed green salad.
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| spinach and gorgonzola gnocchi |
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