GNOCCHI CON SPINACI
(Serves 6-8 people)
House made potato dumplings tossed in a rich sauce of spinach and creamy gorgonzola.
Finished with bufala Mozzarella.
Ingredients Pasta
• 2 lbs Idaho potatoes
• 1 lb Double Zero “All Purpose” flour Sauce
• 4 oz heavy cream
• 2 oz gorgonzola cheese
• 2 oz spinach
• 1 oz Parmesan cheese Directions
Pasta
- Boil 2 lbs of potatoes (with skin intact) until soft (45-60 minutes)
- Drain the water and let the potatoes chill until cold (30-60 minutes)
- Once cool peel the skin off and smash the potatoes. Leave the mashed potatoes in the refrigerator (uncovered) overnight.
- Next day mix the potatoes in a mixing machine and add the flour along with a teaspoon of salt.
- Mix until dough is ready, roll it up and cut it into small pieces. Sauce
- Heat the heavy cream until boiling and add gorgonzola cheese
- Once the mix has a liquid consistency add spinach and cook the mixture for 5-6 minutes
- Mix in the gnocchi, add Parmesan cheese and salt/pepper to taste
November 2010- Allandale Farm Sugar Pumpkin Risotto from 51 Lincoln Restaurant in Newton
December 2010- Pretzel Crusted Crab Cake from Stephanie's on Newbury in Boston
January 2011- Chocolate Mousse from Boston Showcase Company
February 2011- Butternut Squash Gnocchi with a Sage and Walnut Pesto from Tomasso Trattoria in Southboro
March 2011- White Gazpacho from Cuchi Cuchi in Cambridge
April 2011- Lemon Chicken from Fiorella's in Newton
May 2011 - North Atlantic Halibut with Shaved Fennel, Grapefruit, Grilled Red Onion and Green Olive from the University Club of Boston
June 2011 - Betty's Iced Tea with a Twist from Boston Showcase Company
July 2011- Pan Seared Salmon Milanese from Cafe Rossetti's in Winthrop
August 2011 - Clams Casino from Porthole Restaurant in Lynn
October 2011 - Seared Sea Scallops from Marc Zimmerman, Account Executive at Boston Showcase Company.
November 2011 - Butternut Squash Soup Jason Bond, chef and owner of Bondir in Cambridge
December 2011 - Ellie's Orzo
January 2012 - Braised Short Ribs
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