Green gnocchi without potatoes with Gorgonzola D.O.P. The other day that little glutton Ale asked me to prepare potato gnocchi, but I didn’t have potatoes and I had spinach instead. You might be wondering: “what do spinach have to do with it”? They do, they do, because I made potato-free spinach green gnocchi!! Yes, I used an old secret of my grandmother, who could make delicious water-and-flour gnocchi, using in this case blended spinach as the liquid part. The funniest thing was that Ale also eagerly helped to prepare them, because gnocchi made this way are really super easy to make! And once made, how to dress the green gnocchi? Ale, the little home chef, already had an idea: “mom, let’s dress them with Gorgonzola D.O.P. and walnuts!” The idea was great and that’s exactly what we did: I won’t tell you how tasty!! Do you want to try them too? Then let’s head to the kitchen and I’ll explain how to make this delicious dish! PS: if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make green gnocchi with Gorgonzola D.O.P.
- 10.6 oz spinach (about 10 cups fresh)
- 4 1/4 cups water
- 2 1/2 cups all-purpose flour (type 00)
- 1 3/4 cups re-milled durum semolina
- to taste salt
- 3 tbsp butter
- 8 oz Gorgonzola D.O.P.
- 2/3 cup cooking cream
- to taste black pepper
- to taste chopped walnuts (or hazelnuts) (or hazelnuts)
- 1 cup grated Parmigiano-Reggiano
Tools
- Pot
- Pan
- Gnocchi board
- Blender
Preparation
To make the spinach green gnocchi, bring a pot full of water to a boil and plunge in the spinach (already cleaned, rinsed and drained). Let it soften, then lift it out with a slotted spoon and place it in the blender jar. Add enough cooking water to reach a total weight of 750 g (about 26.5 oz, roughly 3 1/4 cups), then blend everything.
Pour the green liquid into a saucepan, add the flours and place over low heat. Cook for a few minutes, stirring constantly with a wooden spoon, until you see a compact mass that no longer sticks to the pan, with the consistency of a moldable dough and a light green color (not dark green). Turn it out onto the work surface, cover with a little cling film and let rest for a couple of minutes. Then, being careful not to burn yourself, work it vigorously with your hands until you obtain a smooth, homogeneous dough. Divide the dough into four or five parts, flour the work surface and roll into ropes about as thick as a thumb (about 1 inch). Cut them into pieces about 3/8 inch (1 cm) long. The gnocchi are good as they are, but to make them perfect, you should add one more step: score them with a gnocchi board or with a fork.
Bring a pot full of lightly salted water to a boil and meanwhile, in a large pan, gather the cream, Gorgonzola D.O.P. and Parmigiano; heat gently, letting everything melt into a creamy mixture. Drop the gnocchi into the boiling water and as soon as they rise to the surface, scoop them out with a slotted spoon and add them to the sauce together with a little cooking water and a sprinkle of pepper. Toss over high heat (do not stir), and once the gnocchi are coated with the sauce plate immediately and garnish with plenty of chopped walnuts or hazelnuts lightly toasted in a pan.
Storage and tips
Gnocchi with sauce should be eaten immediately. If you have leftovers, store them in the refrigerator for up to 24 hours in an airtight container and reheat by tossing them again in a pan with a little water.
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