Spinach Gnocchi With Gorgonzola Cream Sauce Recipe

Name: Spinach Gnocchi With Gorgonzola Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Beat eggs with 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon nutmeg in a large bowl. Mix in ricotta cheese and spinach until evenly blended. Continue mixing in the flour, 1/4 cup at a time until a soft dough forms. If the dough is still sticky, add an additional 1/4 cup of flour. Cover, and place into refrigerator.
2
Bring a large pot of lightly salted water to a boil over high heat. Divide the gnocchi dough into 4 pieces, and roll into 1/2 inch thick ropes on a floured surface. Slice each rope into 1/2 inch pieces. Gently boil the gnocchi until they float in the water, 3 to 4 minutes. Drain in a colander, and set aside.
3
Meanwhile, pour cream, wine, brandy extract, and 1 pinch of nutmeg into a saucepan. Bring to a simmer, then remove from heat and whisk in the Gorgonzola cheese; season to taste with salt and pepper. Toss the gnocchi with the Gorgonzola sauce, and serve immediately.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 eggs, 1/2 teaspoon salt, 1/8 tablespoon ground black pepper, 1/8 teaspoon ground nutmeg, and more.

Yes, Spinach Gnocchi With Gorgonzola Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Gnocchi With Gorgonzola Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions