Green Gnocchi With Blue Cheese Gnocchi Verde Carduta Del Formaggio Recipes

Steps:

• Cook the potatoes in boiling salted water for 15 to 20 minutes until tender.
• Stir through a generous amount of salt.
• Drain the potatoes well, then mash until completely smooth (a potato ricer is good for this).
• Transfer to a bowl.
• Sprinkle the flour into the bowl with one hand while kneading it into the potato mixture with the other hand, continuing to knead until all the flour is worked in and the dough is smooth.
• This should take a few minutes and the dough will be sticky at first!
• Divide the dough into three and roll each portion into a sausage that is 3/4 of an inch thick.
• Cut into 1 inch lengths and using floured hands, press each gnocchi against a fork to flatten it and indent one side (the indentation helps the sauce to stick to the cooked gnocchi).
• Bring a large pan of water to the boil, and when rapidly boiling, drop in the bnocchi, then reduce the heat and simmer until the snocchi rise to the surface (this will take 2 to 3 minutes).
• Remove the gnocchi with a slotted spoon and drain well.
• Arrange on a warm serving dish and keep warm.
• Put the cream into a small pan and bring to the boil, boil rapidly, stirring constantly for about 5 minutes, until the sauce has reduced by one third.
• Remove from heat and stir in the cheese.
• Season with salt and pepper to taste and pour over the warm gnocchi.
• Scatter the chives over the top and serve immediately.

Steps:

• Cook the gnocchi in a large pan of boiling water according to pack instructions. Plunge the spinach into the same pan, then immediately drain through a colander and shake off any excess water.
• Put the crème fraîche in a small ovenproof dish with the grated parmesan. Add the hot, drained gnocchi and spinach and give everything a good stir. Crumble the blue cheese over and season with ground pepper.
• Slide the dish under a hot grill until the cheese is bubbling and golden. Serve immediately.

Steps:

• Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
• Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
• Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.

Steps:

• Bring cream to the boil in a small saucepan, then simmer for 2min or until slightly reduced.
• Add blue cheese to pan, season to taste with pepper, reduce heat to low-medium then cook, stirring occasionally, for 2-3min or until cheese has melted (don't worry if mixture isn't completely smooth).
• Spread the gnocchi over the base of a large baking dish, scatter with prosciutto pieces then pour over the blue cheese sauce. Sprinkle with breadcrumbs and parmesan.
• Bake in 180oC oven for 15-20min or until sauce is bubbling and crumbs are golden.

Steps:

• Set up a small ice bath. In a pan, heat 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 cold ice water. Place spinach in a clean dish towel and wring spinach dry by twisting and squeezing. Using a knife, chop the spinach extremely finely. Meanwhile, take the warm boiled potatoes, peel them, and run them through a food mill on smallest setting, or a ricer. Add the chopped spinach to the potatoes, and mix to combine. Make well in center of the spinach potato mixture, add the flour, egg, and salt, and knead to form a dough. Bring 6 quarts water to boil and add 2 tablespoons salt. Roll the dough into 1-inch thick ropes and cut into 1-inch long pieces. 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 until all the gnocchi have been boiled. In a 12 to 14-inch saute pan, mash together the Gorgonzola and the butter until smooth. Add the grappa and simmer until the liquid evaporates, about 4 minutes. Toss gnocchi into pan with the Gorgonzola and butter until well combined. Add chopped parsley and a handful of chili flakes and chives. Pour into warmed pasta bowls and serve.