Spinach Gnocchi with Gorgonzola Cream Sauce

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 wine
• 1 teaspoon brandy extract
• 1 pinch ground nutmeg to taste
• 2 ounces crumbled Gorgonzola cheese
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large bowl, mix the thawed, squeezed-dry spinach, ricotta, eggs, 1/2 teaspoon salt, 1/8 tablespoon ground black pepper and 1/8 teaspoon ground nutmeg until evenly combined.

2. Stir in the flour a little at a time until a soft, slightly tacky dough forms. Do not overwork it, and dust your hands lightly with flour if needed.

3. Divide the dough into four pieces. On a floured surface, roll each piece into a rope about 3/4 inch (2 cm) thick and cut it into 1 inch (2.5 cm) pieces.

4. Bring a large pot of water to a boil. Add the gnocchi in batches and cook about 2 to 3 minutes, until they float and are cooked through. Lift them out with a slotted spoon.

5. In a skillet over medium heat, simmer the dry white wine for about 2 minutes until reduced by half. Add the heavy cream and brandy extract and simmer gently for 3 minutes.

6. Reduce the heat to low and stir in the crumbled Gorgonzola until melted and smooth. Add the pinch of ground nutmeg, then season with salt and pepper to taste.

7. Add the cooked gnocchi to the sauce and gently toss for 1 to 2 minutes until coated and hot. Serve immediately.