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Receta Green Gnocchi With Blue Cheese ...

by Global Cookbook

Ingredientes

2 Tbsp. extra virgin olive oil 2 lb fresh spinach rinsed, and shaken dry 1 lb boiled potatoes 3/4 c. all-purpose flour - (to 1) 1 x egg 1 pch salt

4 ounce Gorgonzola 2 ounce butter 1 ounce grappa 1/4 c. minced parsley leaves 1 handf chili flakes 1/4 c. minced chives

Direcciones

1. Set up a small ice bath.
2. In a pan, heat extra-virgin extra virgin olive oil over high heat, then toss in spinach with salt. Cook for about 1 minute. Remove spinach and shock in a bowl of cool ice water. Place spinach in a clean dish towel and wring spinach dry by twisting and squeezing. Using a knife, chop the spinach extremely fine.
3. Meanwhile, take the hot boiled potatoes, peel them, and run them through a food mill on smallest setting, or possibly a ricer. Add in the minced spinach to the potatoes, and mix to combine. Make well in center of the spinach potato mix, add in the flour, egg, and salt, and knead to create a dough.
4. Bring 6 qts water to boil and add in 2 Tbsp. salt.
5. Roll the dough into 1-inch thick ropes and cut into 1-inch long pcs. Flick the dough off the tines of a fork to establish the classic gnocchi shape. Drop 10 to 15 gnocchi at a time into boiling water. When they float, all together, remove the gnocchi to the ice bath. Drain well. Repeat till all the gnocchi have been boiled.
6. In a 12- to 14-inch saute/fry pan, mash together the Gorgonzola and the butter till smooth. Add in the grappa and simmer till the liquid evaporates, about 4 min. Toss gnocchi into pan with the Gorgonzola and butter till well combined. Add in minced parsley and a handful of chili flakes and chives. Pour into warmed pasta bowls and serve.
7. This recipe yields 4 servings.
8. Description: "(Gnocchi Verde Carduta Del Formaggio)"

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