Spinach Gnocchi with Gorgonzola Sauce
2 pounds potatoes, peeled and diced
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
2 large eggs
salt and pepper, to taste
2 tablespoons butter
1/2 pound gorgonzola cheese, diced
1/2 cup heavy cream
1/4 cup sun-dried tomatoes in oil, drained and diced
2 tablespoons fresh oregano, minced
BOIL potatoes in water with salt as desired, about 20 minutes, until tender. Drain and mash potatoes. Let cool.
COMBINE mashed potatoes, flour, spinach, eggs and salt and pepper as needed; mix well.
TURN onto a lightly floured board and roll into ropes 1/2 inch thick. Cut ropes into 1-1/2 inch pieces and pinch both ends.
SPRAY a 13 x 9-inch baking pan with no-stick cooking spray. Boil 2 quarts of water with salt as desired and add a cup of the dough pieces (gnocchi) at a time. When gnocchi rise to the top remove with a slotted spoon. Put into prepared pan.
HEAT oven to 350°F. Melt butter and gorgonzola cheese in a saucepan on medium heat. Add cream and stir until smooth. Add sun-dried tomatoes and oregano and pour sauce over the gnocchi.
BAKE 12 minutes. Serve immediately.
Serving Size (1/6 of recipe), Calories 570 (Calories from Fat 240), Total Fat 27g (Saturated Fat 16g, Trans Fat g), Cholesterol 140mg, Sodium 630mg, Total Carbohydrate 67g (Dietary Fiber 5g, Sugars 2g), Protein 19g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.