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.

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


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!


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.


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


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.