What a Dish – Gnocchi spinaci e ricotta con gorgonzola

What a Dish – Gnocchi spinaci e ricotta con gorgonzola


Key Foodplay Ingredient: Gorgonzola Cheese 

Ingredients

Gnocchi:

  • 300g ricotta cheese
  • 1 bunch spinach
  • 250g grated Grano padano cheese (or parmesan)
  • 1/2 tsp ground nutmeg
  • 120g 00 flour (finely milled Italian flour – you can substitute plain flour if necessary) – extra to prepare the gnocchi
  • 50g butter
  • 2 eggs

Sugo (Sauce):

  • Gorgonzola cheese (approx 200g)
  • 8 ripe tomatoes 
  • Olive oil – splash
  • Bunch of basil
  • 1 onion
  • Salt & pepper to taste

Directions

Tomato sugo

  1. Blanche the tomatoes in boiling water.  Rinse in cold water to cool.  Peel the skin and deseed the tomatoes.  Chop the tomatoes into small pieces.
  2. Chop the onion finely.  Add a splash of olive oil in a saucepan over medium heat, and saute the onion until soft.
  3. Add the chopped tomatoes, basil, and salt & pepper to taste.
  4. Reduce the heat and leave the sugo to simmer for 45 minutes or so.

Gnocchi

  1. Rinse the spinach and place it in boiling water to soften.  After a few minutes, drain the spinach well and squeeze it to remove as much water as possible.
  2. Once it has cooled down, chop the spinach finely.
  3. Add the spinach into a bowl with the ricotta, grano padano, eggs, and nutmeg and mix until combined.
  4. Add the flour and continue to mix until a soft ball of dough is created.
  5. Now for the fun and sexy part…. take a heaped teaspoon of the mix at a time, cover your hands with flour, and roll the dough into small balls.
  6. Boil a large pot of water (with a little bit of salt).  Cook the fresh gnocchi balls until they rise to the surface (about 2-3 minutes).  Carefully remove the balls with a slotted spoon.

Combine

  1. Whilst the gnocchi is cooking, make the simplest and most deliciously foodgasmic sugo – melt the gorgonzola in a small saucepan over medium heat.  You do not need to add milk or anything else to this.  Pour this all over the freshly cooked gnocchi.
  2. To serve – cover the bottom of the bowl with the tomato sauce, then place the gorgonzola covered gnocchi balls carefully on top.   Add some freshly grated grano pedano on top to taste… and serve with a beautiful glass of vino! xxx

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