Green Gnocchi with Blue Cheese: Gnocchi Verde Carduta Del Formaggio

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Gnocchi

Rated: 4 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
25 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 1 hr 0 min
Inactive Prep: --
Cook: 25 min
Total:: 1 hr 25 min

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Ingredients

Gnocchi:

2 tablespoons olive oil
2 pounds fresh spinach, rinsed and shaken dry
1 pound boiled potatoes
3/4 to 1 cup all-purpose flour
1 egg
1 pinch salt

Sauce:

4 ounces Gorgonzola
2 ounces butter
1 ounce grappa
1/4 cup chopped parsley leaves
Handful chili flakes
1/4 cup chopped chives

Directions

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.

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Comments & Reviews

recipe Green Gnocchi with Blue Cheese: Gnocchi Verde Carduta Del Formaggio
sarah Carlsbad, CA 04-02-2009
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too cheesy
Rated: 2 stars out of 5

the sauce was far too strong and the gnocchi was chewy and sat in our stomachs like stone.
recipe Green Gnocchi with Blue Cheese: Gnocchi Verde Carduta Del Formaggio
KEN Howell, NJ 01-29-2009
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Great!!!!!!!!!!!!
Rated: 5 stars out of 5

I recorded this show and played it over and over. I didn't follow the recipe as much as watched and listened to Mario. I... used less spinach as Mario did in the video and less than a cup of flour to a little less than the 450 grams of potato. Anyway, they came out delicious. I used brandy instead of grapa. I will definitely make this again. Read more
recipe Green Gnocchi with Blue Cheese: Gnocchi Verde Carduta Del Formaggio
STEPHANIE Floyds Knobs, IN 02-09-2008
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Not quite...
Rated: 2 stars out of 5

Well, the meal took my friend and me 2 1/2 hours to make. It seemed that there was too much spinach and then instead of... having to add 1 cup of flour we had to add around 3 to get the mixture into a dough texture. Then, the sauce was overwhelming and tasted like a shot of grappa at each bite. So disappointed!Read more
recipe Green Gnocchi with Blue Cheese: Gnocchi Verde Carduta Del Formaggio
ADAM Columbia, MD 07-25-2007
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Excellent
Rated: 5 stars out of 5

I just made two batches of this for a party of six, not a bite left over and everyone was stuffed. Very excellent!
recipe Green Gnocchi with Blue Cheese: Gnocchi Verde Carduta Del Formaggio
Linda Wilbraham, MA 08-10-2006
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Too much spinach
Rated: 3 stars out of 5

This is far more spinach than Mario used on the TV show. I wonder if it should have been 2 bunches instead of 2 pounds. In... any case, they tasted fine, but next time I will definitely use no more than a pound of spinach - probably just a 10 ounce bag.Read more
recipe Green Gnocchi with Blue Cheese: Gnocchi Verde Carduta Del Formaggio
Anonymous 08-28-2005
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fabulous, got rave reviews
Rated: 5 stars out of 5

I doppled the recipe. They were light and for that they were such surprise to my guests. I have tried many gnocci receipes... and every time had the challange about them being on the moist and sticky side. I didn't want to add too much flour, because that makes them havy. I formed the gnocchi a day before and floured (instead of adding more flour to the hole)my hands well. This helped in forming the gnocchi and over night in the fridge they dried a bit and were ready to go into the water, while staying in takt. I think it's important what kind of potato one uses (mine were on the wet side) and making sure the spinach is well dried (which I did). The effort is well worth and no comparison to the store bought ones.Read more