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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.