Friday, June 27, 2014

Gnocchi with Gorgonzola Spinach and Pine Nuts

Gnocchi with Gorgonzola Spinach and Pine Nuts

Gnocchi with Gorgonzola spinach and pine nuts is like simplicity meets luxury.  The whole thing comes together in about five minutes yet each bite is something to savor. 

I made the recipe with the homemade gluten free ricotta gnocchi that I showed you a few weeks ago.  When I make homemade gnocchi, I try to make extra to freeze. But gluten free gnocchi is easy to find now at most grocery stores, so making it yourself  really isn't necessary if you want to keep things simple. 

The real star of this dish is the Gorgonzola.  The pungent flavor and almost buttery texture melts into the cream divinely.  And the pine nuts hold their own against the flavors in the dish while adding a textural element that almost parallels the buttery richness of the heavy cream.  And what can I say about the spinach.  It provides a perfect contrast to all the richness.  It’s like the anchor of the dish that keeps it grounded.   

Gnocchi with Gorgonzola Spinach and Pine Nuts
Prep time: 5 min
Cook time: 10 min
Servings: 4

  • 1 lb gluten free gnocchi (I used my frozen ricotta gnocchi)
  • 2 tbsp butter
  • 1 clove of garlic sliced
  • pinch of red pepper flakes
  • 12 oz baby spinach
  • ½ cup cream
  • 2-3 oz Gorgonzola, crumbled
  • 1 oz toasted pine nuts
Video Tutorial

  1. Bring a pot of salted water up to a boil for the gnocchi.  Drop the frozen gnocchi into the water and immediately start the sauce.
  2. Melt the butter in a large skillet over a medium low heat, add the garlic and red pepper flakes and sauté for about 1 minute.
  3. Add the baby spinach and a sprinkle of salt and sauté for 2 minutes or until the spinach is wilted then add the heavy cream, Gorgonzola and pine nuts then stir to combine.
  4. Add the cooked gnocchi to the pan and gently toss everything together being careful not to break up the delicate gnocchi then serve with a little more crumbled Gorgonzola and a few toasted pine nuts to garnish.   

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