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Title: Ricotta Gnocchi w/Spinach & Gorgonzola
Categories: Potatoes, Cheese, Squash, Herbs, Dairy
Yield: 8 servings
3 lg Potatoes
3 c Ricotta cheese
1/4 c Grated Romano cheese
2 tb Olive oil
1 tb Kosher salt
6 lg Eggs
4 1/2 c Cake flour
4 qt Water
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2 2/3 c Peeled butternut squash;
- diced
1/3 c Thin sliced fresh basil
- leaves
1/3 c Water
2 tb + 2 ts olive oil
2 cl Garlic; peeled; thin sliced
1 ts Salt
3/4 ts Pepper
1 1/3 c Heavy whipping cream
2/3 c Crumbled Gorgonzola cheese
1 1/2 lb Fresh spinach; coarse
- chopped
Scrub and pierce potatoes. Bake @ 400 F/205 C for 50-55
minutes or until tender. Peel potatoes; press through a
potato ricer or strainer into a large bowl. Cool
slightly.
Add ricotta and Romano cheeses, oil and salt to potato
pulp; beat on low speed until smooth. Beat in eggs, 1 at
a time. Add flour; mix well. On a lightly floured
surface, knead 10-12 times, forming a soft dough.
Divide dough into 16 portions. On a floured surface,
roll each portion into a 1/2" thick rope; cut in 3/4"
pieces. Press and roll each piece with a lightly floured
fork.
In a Dutch oven, bring water to a boil. Cook gnocchi in
batches until they float, 30-60 seconds. Remove with a
slotted spoon and keep warm.
In a large saucepan, combine the squash, basil, water,
oil, garlic, salt and pepper. Bring to a boil. Cover and
cook until squash is tender, 4-6 minutes.
Stir in cream and Gorgonzola. Bring to a boil. Reduce
heat; simmer, uncovered, for 2 minutes. Add spinach;
cook until spinach is wilted. Serve with gnocchi.
Recipe by Brud Holland, Watkins Glen, New York
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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