Tag Archives: gnocchi

Gnocchi with Blue Cheese Sauce

26 Mar

Hello dear readers,

it is sweet, precious Friday, which is great, and the weather is great, and we have a fun, relaxing weekend ahead of us, which is also great. So, to go with all the chillin’/ spring happiness, here comes a super-simple recipe for a yummy weeknight dinner.

Once again, I don’t have exact measurements. But I guess that’s okay, this dish is so easy (especially since I used store bought gnocchi – I just didn’t have it in me to make my own this time), that common sense will do.

Ingredients:
serves 2-3

about 1 1/2 pounds fresh, store bought gnocchi
1 cup cream (heavy, or half and half, or whatever you like)
1 cup (maybe a little less?) blue cheese, crumbled
1 medium onion, chopped
1 garlic clove, minced
olive oil
salt and pepper to taste
freshly grated parmesan to taste

Directions:

Cook the gnocchi according to the instructions on the package.

In the meantime, heat some olive oil in a small pot, add onion and garlic, stir, and sauteƩ for 2 mins. or 3. Add cream and cheese; stir. Reduce the heat. Let the pot sit until the cheese has melted; stir, and season to taste.

Transfer the cooked gnocchi into a serving dish. Cover with sauce and grated parmesan. Serve with a green salad and some good bread. Enjoy!

Enjoy the weekend! I’ll be going out for ice cream, for sure.
xoxo, F.

Green Ricotta Gnocchi

7 Apr

Good evening!

gnocchi

So this is what we had for dinner a couple of nights ago. It was great! This recipe requires some time, but it is worth it, and the dough can be prepared well in advance. I served these adorable gnocchi with a gorgonzola-cream-basil sauce, which worked well, but I think a tomato sauce or even just some butter and parmesan cheese would also taste good with this. And oh yeah, I found the recipe in Johanna Handschmann’s book Italian Vegetarian Cooking (which btw is great, I recommend it highly), but I had to adapt it a little to reality. For some reason I needed way more flour than suggested there. Anyhoodle, here it comes.

Ingredients:

18 oz spinach (fresh, if you have it; I used frozen)
1 onion
3 tbsp. butter
6 tbsp. ricotta cheese
1/2 cup parmesan, freshly grated
2 eggs
about 2 1/2 cups flour (I used a mixture of whole wheat and all-purpose; come to think of it, maybe that’s why I needed so much. The original recipe calls for pasta flour explicitly!)

salt, black pepper, grated nutmeg to your liking

Directions:

If you are using fresh spinach, wash and chop it very fine. Peel the onion and dice it. Heat the butter in a frying pan, add the onion, and shortly afterwards the spinach (the onion is not supposed to brown). Let cook for about 5 minutes, then take the mixture out of the pan and let it cool for a couple of minutes.

In the meantime, combine the ricotta, parmesan, eggs, and some flour roughly, using a spoon. Season strongly with salt, pepper, and nutmeg. Stir in the spinach. Then, adding more flour consecutively, knead and knead and knead until you have a nice smooth, elastic dough. Form into two rolls (maybe 2 inches thick), wrap in plastic wrap, and put them into your fridge until you want to cook the gnocchi, but at least for 30 mins.

In a large pot bring water to a boil, add some salt. Form rolls of dough approx. 1 inch thick, slice off pieces approx. 1/2 inch wide, and shape them into little balls. Cook them in the boiling water (it really needs to be bubbling the whole time) for about 5 mins. (try one to see how long they need), then take them out and let them drain before serving.

Enjoy! We enjoyed this dish a lot, and although I have made good gnocchi before, I have to say I really liked the texture of these. I will surely make them again.

xoxo, F.