Homemade Spinach Gnocchi with Gorgonzola and Asiago
Homemade gnocchi is really more of a production than I thought. I would say this took 1.5 hours from prep time to plate time. Maybe it took longer because I was finishing making bagels at the same time. I used Mario Batali’s Green Gnocchi with Asiago recipe from the Food Network.
I was concerned about too much strong gorgonzola flavor, but mashing it with butter and simmering it really mellowed it out. I want to try this as a base for other recipes. I made a few changes to the recipe based on what I had on hand:
1) I did not have any grappa, so just used a little of the red wine I had open. It turned out fine – the sauce was great, but it did have a funky grey/mauve color, unfortunately.
2) I didn’t have a ricer, so chopped up the potatoes in the food processor. May have gone a little too far with this – had to add lots of flour to keep the gnocchi from being chewy.
3) Used dried chives and added them to the butter/gorgonzola mixture towards the beginning so they’d have a chance to soften. Also added about ¼ tsp. dried sage.
Once the gnocchi were done and I added them back into the sauce, I noticed that it was taking a while for them to heat through. I think I made them a little too large. I then chopped most of them in half with the spatula. This helped – gnocchi can be a bit doughy if you get a huge bite and it’s nice to have smaller pieces fully coated with sauce.
Tagged with asiago, gnocchi, gorgonzola, Italian, mario batali, potato, spinach
