Ricotta Gnocchi with Spinach & Gorgonzola
TOTAL TIME: Prep: 2 hours Cook: 10 min.
YIELD: 8 servings.
When my family comes for a visit, they always ask me to make this unique dish for dinner. Homemade cheesy gnocchi is topped with a rich sauce made with butternut squash, spinach and Gorgonzola.— Brud Holland, Watkins Glen, New York
Ingredients
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3 large potatoes
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3 cups reduced-fat ricotta cheese
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1/4 cup grated Romano cheese
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2 tablespoons olive oil
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1 tablespoon kosher salt
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6 large eggs
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4-1/2 cups cake flour
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4 quarts water
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SAUCE:
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2-2/3 cups cubed peeled butternut squash
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1/3 cup thinly sliced fresh basil leaves
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1/3 cup water
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2 tablespoons plus 2 teaspoons olive oil
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2 garlic cloves, peeled and thinly sliced
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1-1/4 teaspoons kosher salt
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3/4 teaspoon pepper
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1-1/3 cups heavy whipping cream
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2/3 cup crumbled Gorgonzola cheese
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1-1/2 pounds fresh spinach, coarsely chopped
Directions
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1.
Scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly.
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2.
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.
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3.
Divide dough into 16 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
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4.
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.
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5.
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.
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6.
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.
Nutrition Facts
1-1/2 cups gnocchi with 3/4 cup spinach mixture: 833 calories, 35g fat (17g saturated fat), 248mg cholesterol, 1420mg sodium, 101g carbohydrate (10g sugars, 7g fiber), 29g protein.
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