Skip to main content New<> this month
Get the Allrecipes magazine

Spinach Gnocchi with Gorgonzola Cream Sauce

Rated as 3.8 out of 5 Stars
1

"Creamy, zesty, and delicious! A fantastic alternative to regular pasta dishes!"
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 831
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 831 calories; 60.4 42.9 28.2 306 707 Full nutrition

Explore more

Reviews

Read all reviews 14
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

We know ricotta and spinach gnocchi as "strangled priest". Some name. Huh? LOL. The gnocchi won't be tough if you don't work the dough too much. Also, just like with baking bread, you have t...

Most helpful critical review

This was good but not worth all the effort. It took alot more flour than stated. Was still sticky after adding more and more!

Most helpful
Most positive
Least positive
Newest

We know ricotta and spinach gnocchi as "strangled priest". Some name. Huh? LOL. The gnocchi won't be tough if you don't work the dough too much. Also, just like with baking bread, you have t...

Gnocchi takes a soft hand, you have to know the feel of the dough. I have done this with potato and it comes out great. instant mashed or even frozen potato will work. and do not forget to drain...

this is very easy to make in a kitchen aid with dough hook or food processor with the plastic dough blade. very tasty. i add some parmesan to my sauce but that is my preference.

This recipe was absolutely wonderful. I did not add the brandy extract to the sauce, but I made everything else to the recipe. I recommend looking up Strozzapreti on Wikipedia to get the history...

This was good but not worth all the effort. It took alot more flour than stated. Was still sticky after adding more and more!

I don't think I made the gnocchi quiet right. I've never made it before but...the sauce is amazing!!!! AMAZING! I've used this sauce on regular pasta many times. It is a nice change of pace.

Great gnocchi recipe. The dough was perfect. I modified the recipe to serve six. Taste and texture was still perfect and cooked up nicely. The cream sauce was great, but made more than enough fo...

I didn't make the gorgonzola sauce (I used Julia child's cheese enriched sauce bechamel instead), but these gnocchi were still fantastic. They didn't fall apart when I boiled them, which is some...

ours ended up a little soupy and the gnocchi a little too chewy.