Gnocchi With Spinach and Gorgonzola |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is adapted from the Rachael Ray Show! I substituted 1 cup of evaporated skim milk for the chicken broth and used frozen kale instead of spinach and it came out wonderful and creamy! The sauce will thicken up off heat! Ingredients:
2 (17 ounce) packages gnocchi |
salt |
3/4 cup walnut halves, roughly chopped |
1/4 cup extra virgin olive oil |
4 large garlic cloves, minced |
2 (10 ounce) boxes frozen chopped spinach, defrosted |
fresh ground black pepper |
1/2 lb gorgonzola, crumbled |
1 cup chicken stock or 1 cup vegetable stock |
Directions:
1. Cook gnocchi according to package directions.
2. Toast walnuts in a small skillet over medium high heat until they are golden brown and smell toasted.
3. Remove from the heat and set aside.
4. Heat olive oil over low heat in a medium size skillet.
5. Add garlic and saute until fragrant.
6. Add the spinach and toss to combine and season with salt and pepper.
7. Add the chicken stock and bring up to a bubble.
8. Once the stock is simmering, add the Gorgonzola crumbles and toss until cheese is melted.
9. Add the gnocchi to the skillet and toss to coat.
10. Spoon gnocchi into bowls and sprinkle walnuts on top.
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