Does anyone have a recipe for Gnocchi that has a spinach cheese sauce?

You'll need a pastry bag and a juicer for this recipe

This is French-style gnocchi. After the gnocchi have been boiled, they are put in a low casserole dish, covered with the cheese sauce and baked until golden brown. This suggests one large casserole dish; small individual casseroles could be used instead.

Gnocchi:

Olive oil to oil dish

8 ounces fresh spinach

1 cup water

3 tablespoons unsalted butter

1 teaspoon salt

2 cups flour

4 large eggs

3 basil leaves, julienned

1 teaspoon nutmeg

Freshly ground black pepper to taste

Asiago Cheese Sauce:

2 cups heavy (whipping) cream

1/4 teaspoon dried red pepper flakes, or more to taste

1/4 teaspoon salt

1 cup Asiago cheese, grated

Handfull of chopped spinach

Fresh basil sprigs for garnish

To make the gnocchi: Coat the inside of a large low-sided casserole dish with olive oil. Process the spinach through a juicer and strain; you will need 1/2 cup of spinach juice. In a heavy saucepan, combine the water, butter, and salt and bring to a rolling boil. Add the flour all at once and stir with a wooden spoon until the mixture forms a loose ball and pulls away from the sides and bottom of the pan. Remove from heat and transfer the mixture to the bowl of an electric mixer. Begin to mix on low speed, allowing the dough to cool slightly. Slowly incorporate the 1/2 cup of spinach juice, then add the eggs, one at a time, mixing thoroughly between each addition. Stop the mixer after adding the second egg and scrape down the sides. When all eggs are incorporated, mix in the basil, nutmeg, and pepper. The dough will be soft.

Bring a large pot of salted water to a boil. Put the gnocchi dough in a pastry bag with no tip. Squeeze the dough out over the boiling water, cutting off 1 inch at a time with a small knife and letting it drop into the water. Simmer for 2 minutes, then remove with a slotted spoon, drain the liquid, and transfer the gnocchi to the prepared casserole dish. Do not try to cook all the gnocchi at once; cook in batches, and do not crowd the pot.

To make the sauce: Combine the cream, red pepper flakes, salt, and 3/4 cup of the cheese in a heavy saucepan. Place over medium heat and stir until the cheese is melted and the sauce is smooth add the spinach and stir until cooked.

To assemble: Heat the oven to 400 degrees F. Spoon the sauce over the gnocchi in the casserole dish. Sprinkle the top with the remaining 1/4 cup of cheese. Bake 12 to 15 minutes, until a golden brown crust has formed on the top.

To serve: Present with basil sprigs on top.

okkk here it is!!

GORGONZOLA SAUCE FOR GNOCCHI OR

FETTUCINI

8 oz. gorgonzola cheese, crumbled

1/2 c. milk

4 tbsp. butter

Heat together on medium heat. In large saucepan mash the cheese as its cooking and continue stirring with wooden spoon. Cook until sauce is creamy consistency (about 2 minutes). Remove from heat and set aside until ready to serve pasta. When pasta is ready, heat the sauce and add 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese. Stir heavy cream in the sauce and add pasta. Sprinkle Parmesan over top of pasta.

or:

SWISS CHARD GNOCCHI IN TOMATO CREAM

SAUCE

2 tsp. butter

2 tbsp. minced shallots

3/4 c. each all purpose flour & part skim ricotta cheese

2 oz. + 2 tsp. grated Parmesan cheese, divided

1 egg, lightly beaten

1/4 c. well drained cooked chopped Swiss chard

1/8 tsp. ground nutmeg

Dash white pepper

2-3 qts. water

Tomato-Cream Sauce

Garnish: basil leaves

In 8" skillet heat butter over medium high heat until bubbly and hot; add shallots and saute until softened, 1 to 2 minutes. Transfer shallots to medium mixing bowl; add flour, ricotta cheese, 2 ounces Parmesan cheese, the egg, Swiss chard, nutmeg and pepper and mix well to form dough.

Divide dough into 4 equal portions and roll each into a rope about 3/4" diameter; cut each rope into 1/2" lengths and, using your thumb and forefinger, press the middle of each piece together to form an indent.

In 3 or 4 quart saucepan bring water to a boil; drop in gnocchi, a few at a time (water should continue to boil as gnocchi are added); when gnocchi rise to the surface, cook until al dente, 5 to 7 minutes. Using slotted spoon, remove gnocchi from water and arrange on serving platter. Top with Tomato-Cream Sauce and, using 2 spoons, toss to combine, sprinkle with remaining 2 teaspoons Parmesan cheese and garnish with basil leaves.

Makes 4 servings.

Variation: Spinach Gnocchi, substitute well drained cooked chopped spinach for the Swiss chard.