MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ricotta Gnocchi w/Spinach & Gorgonzola
 Categories: Potatoes, Cheese, Squash, Herbs, Dairy
      Yield: 8 servings
 
      3 lg Potatoes
      3 c  Ricotta cheese
    1/4 c  Grated Romano cheese
      2 tb Olive oil
      1 tb Kosher salt
      6 lg Eggs
  4 1/2 c  Cake flour
      4 qt Water

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  2 2/3 c  Peeled butternut squash;
           - diced
    1/3 c  Thin sliced fresh basil
           - leaves
    1/3 c  Water
      2 tb + 2 ts olive oil
      2 cl Garlic; peeled; thin sliced
      1 ts Salt
    3/4 ts Pepper
  1 1/3 c  Heavy whipping cream
    2/3 c  Crumbled Gorgonzola cheese
  1 1/2 lb Fresh spinach; coarse
           - chopped
 
  Scrub and pierce potatoes. Bake @ 400°F/205°C for 50-55
  minutes or until tender. Peel potatoes; press through a
  potato ricer or strainer into a large bowl. Cool
  slightly.
  
  Add ricotta and Romano cheeses, oil and salt to potato
  pulp; beat on low speed until smooth. Beat in eggs, 1 at
  a time. Add flour; mix well. On a lightly floured
  surface, knead 10-12 times, forming a soft dough.
  
  Divide dough into 16 portions. On a floured surface,
  roll each portion into a 1/2" thick rope; cut in 3/4"
  pieces. Press and roll each piece with a lightly floured
  fork.
  
  In a Dutch oven, bring water to a boil. Cook gnocchi in
  batches until they float, 30-60 seconds. Remove with a
  slotted spoon and keep warm.
  
  In a large saucepan, combine the squash, basil, water,
  oil, garlic, salt and pepper. Bring to a boil. Cover and
  cook until squash is tender, 4-6 minutes.
  
  Stir in cream and Gorgonzola. Bring to a boil. Reduce
  heat; simmer, uncovered, for 2 minutes. Add spinach;
  cook until spinach is wilted. Serve with gnocchi.
  
  Recipe by Brud Holland, Watkins Glen, New York
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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