Friday, January 21, 2011
Gnocchi alla Spinachi Gorgonzola - The Recipe (Part II)
For those of you tuning in for an actual "made from scratch" recipe on how to make gnocchi, it's not going to happen. For one reason, I haven't perfected mine, as yet. The other reason is, why ruin a good thing when you can find a great gnocchi product in some stores these days. Sorry to disappoint!
Since my return from Italy I have become a seeker of wonderful Italian products on the market. I tracked down one of the best potato gnocchi packaged products available in this area. Now when I say "packaged" don't get crazy. I still believe homemade is always best but for time and ease you can't beat it. Just a little note: You'll think I'm an alien when I tell you I have NEVER fixed any hamburger helper type meal. That's like an original sin in my cookbook!
So, this is my recipe sans the making of the gnocchi.
1 pkg small size (16 oz.) Gia Russa brand gnocchi with potato
2 garlic cloves, minced
4-5 cups fresh spinach
1/2 tsp dried basil (I didn't have fresh)
2 T olive oil
2/3 c Gorgonzola cheese, crumbled
pinch of nutmeg
a few ladles of pasta water to moisten
In a large skillet wilt the spinach with oil for about 3 minutes. Then add garlic and stir for a minute and remove from the heat. Meanwhile start to boil water for gnocchi. They only take about 3 minutes normally to cook in the boiling water. When they rise to the top they are done. Return the skillet to the heat on medium low and start to add the gnocchi. Add the cheese and begin to stir and ladle about 2 large spoonfuls of pasta water to the mixture to loosen up the cheese. You'll also want your plates ready as this dish comes together quickly. Keep adding water if needed for desired consistency. (should be nice and creamy) Garnish with a pinch of fresh nutmeg and your ready to plate it. Enjoy!