Spinach Ricotta Gnocchi with Gorgonzola Sauce

Recipe from Chef Patrick Lane at Honeycomb Kitchen.

Dough Ingredients:

• 60 g. frozen spinach
• 365 g. ricotta
• 2 eggs
• 3 egg yolks
• 50 g. Parmesan cheese
• 10 g. salt
• 310 g. 00 flour, plus more for dusting
• Semolina flour as needed for dusting

Dough Directions:

1. Thaw spinach in advance, and squeeze out excess liquid.
2. In a food processor add the spinach and ricotta and pulse until smooth and well incorporated. In a bowl, and the spinach ricotta mixture, and whisk in the eggs, parmesan cheese, salt, and about 1/3 of the flour.
3. Place the remaining flour on your work surface in a mound, create a crater in the center and add the ricotta mixture. Use a bench scraper to cut the flour and ricotta mixture together until it’s a shaggy dough pile.
4. Knead the dough for about 5 minutes, until smooth. If it’s too sticky, dust it with a little bit more flour as needed.
5. Heavily sprinkle your work surface with semolina and put the dough ball in the middle. Sprinkle the top of the dough ball with semolina and cover with a clean towel. Let rest for at least 30 minutes, or up to 4 hours.
6. Using a cutting board or tray, gently flatten the dough until it’s approximately half an inch thick.
7. One piece at a time, cut the dough into half inch wide strips and gently roll a few times until the strip is rounded and like a snake. Use more semolina if the snake strip is sticking to your work surface.
8. Dust the top of the snake with semolina and cut into half inch long pieces. Sprinkle the gnocchi with more semolina and lay on a parchment lined tray until ready to cook.

Spinach Ricotta Gnocchi with Gorgonzola Ingredients:

• Spinach ricotta gnocchi
• 3 oz. gorgonzola dolce
• 2 TBSP unsalted butter, sliced into a few pieces
• Roasted red peppers, sliced
• Summer baby squash, thinly sliced
• Any preferred vegetables, raw or roasted
• 12 basil leaves, sliced for garnish
• Dill, chopped for garnish
• Parsley, chopped for garnish
• Olive oil for garnish
• Squeezed lemon for garnish

Spinach Ricotta Gnocchi with Gorgonzola Directions:

1. Bring a large pot of water to a boil and then add salt.
2. Herbs and Veggies: Pick herbs off stems, and chop as desired. Using a mandolin (or shave), thinly slice veggies, like summer baby squash. In a skillet or the oven, roast red pepper until charred, and slice.
3. Cook Gnocchi: Place gnocchi in the boiling salted water and cook until they float. Once they float, cook for 1 minute. Test to make sure center isn’t doughy. Repeat until all gnocchi are cooked.
4. Gorgonzola Sauce: In a large mixing bowl, crumble gorgonzola and add the butter. When the gnocchi is finished cooking, remove the gnocchi with a slotted spoon/spider and place on top of the gorgonzola and butter. Gently toss to coat with the melted gorgonzola and butter. Repeat until all gnocchi are added to the bowl, adding a few splashes of gnocchi cooking water as you go.
5. Plate: Individually plate the gnocchi, garnish with herbs and shaved and/or roasted vegetables; then drizzle with olive oil and a squeeze of lemon juice.

Spinach Ricotta Gnocchi with Gorgonzola Sauce: