Creamy, zesty, and delicious! A fantastic alternative to regular pasta dishes!

Gallery

Recipe Summary

prep:
40 mins
cook:
10 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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

831 calories; protein 28.2g 56% DV; carbohydrates 42.9g 14% DV; fat 60.4g 93% DV; cholesterol 306.2mg 102% DV; sodium 706.8mg 28% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/16/2008
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 to take into account the humidity. You'll use more flour Summertime in FL than you will in the dead of Winter in ND. As for taste... my own tastebuds prefer this without the brandy extract but each to his own. The gorgonzola cream sauce is decadent though:-) Read More
(17)

Most helpful critical review

Rating: 3 stars
10/12/2007
This was good but not worth all the effort. It took alot more flour than stated. Was still sticky after adding more and more! Read More
(5)
15 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
02/15/2008
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 to take into account the humidity. You'll use more flour Summertime in FL than you will in the dead of Winter in ND. As for taste... my own tastebuds prefer this without the brandy extract but each to his own. The gorgonzola cream sauce is decadent though:-) Read More
(17)
Rating: 5 stars
02/22/2010
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 you spinach and Ricotta cheese. it has to be DRY or you over work the dough Read More
(10)
Rating: 4 stars
05/24/2010
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. Read More
(9)
Advertisement
Rating: 5 stars
02/04/2009
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 on this dish. Do not overwork or undercook your pasta because it will not come out well. This recipe is possibly not for cooks new to working with pasta doughs. Wow!! Read More
(6)
Rating: 3 stars
10/12/2007
This was good but not worth all the effort. It took alot more flour than stated. Was still sticky after adding more and more! Read More
(5)
Rating: 4 stars
01/04/2011
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. Read More
(4)
Advertisement
Rating: 2 stars
11/03/2007
ours ended up a little soupy and the gnocchi a little too chewy. Read More
(3)
Rating: 5 stars
02/04/2011
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 something that I've had happen before and they were nice and soft. These gnocchi have a great flavor and are even better than the those made from the spinach gnocchi recipe in the vegetarian epicure! I'll definately make these again. Read More
(3)
Rating: 5 stars
04/18/2011
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 for even the increased amount of gnocchi. Gorgonzola was a very mild taste and very very rich. Enjoyed by all! Read More
(3)