Broccoli Rabe & Ricotta Gnocchi with Sage and Creamy Gorgonzola
Ingredients
- 1 kilogram (35 ounces) Broccoli Rabe, or Spinach cleaned, 1 (35 ounces)
- 250 grams (8 ¾ ounces) Ricotta cheese drained, 250 (8 ¾ ounces)
- 2 eggs
- 100 grams (3 ½ ounces) Parmesan cheese grated , 100 (3 ½ ounces)
- 75 grams (2 ¾ ounces) Flour 75 (2 ¾ ounces)
- 100 grams (3 ½ ounces) Butter 100 (3 ½ ounces)
- 100 milliliters (½ cup) Cream 100 (½ cup)
- 75 grams (2 ½ ounces) Gorgonzola cheese 75 (2 ½ ounces)
- 10 to 20 leaves Sage finely chopped, 10–20
- Additional Parmesan cheese for garnishing
Instructions
- Sauté the sage in the butter, add the Gorgonzola and cream and cook for a minute over low heat and set aside.
- Cook the broccoli Rabe or spinach, drain and squeeze very dry.
- Finely chop the cooked greens.
- Mix eggs and ricotta cheese.
- Add the greens, flour and half the Parmesan cheese and mix thoroughly.
- Roll the dough onto floured surface into long thin rolls and cut into 1 centimetre long pieces.
- Cook in boiling salted water until the gnocchi rise to the top.
- Remove with a slotted spoon and place in the sauce. *
- Transfer to a serving platter and sprinkle with Parmesan cheese.
Notes
*Note: At this point the gnocchi can be stored in fridge for next day use or frozen.