• Red Lentil and Spinach Gnocchi with Gorgonzola Sauce

    Ingredients

    For the Gnocchi

    8 Portions

    • Ingredients
      Amount
    • Spinach
      1 lb.
    • Eggs
      1 each
    • Potato, russet
      1 each
    • 1 lb. (dried)
    • Salt
      as needed
    • Ground black pepper
      as needed
    • Nutmeg, grated
      as needed
    • All-purpose flour
      1½- 2 ½ cups + additional if needed

    For the Gorgonzola Cream Sauce

    • Ingredients
      Amount
    • Heavy cream
      2 cups
    • Gorgonzola cheese
      ½ lb.
    • Parmesan cheese
      ¼ lb.
    • White wine
      ½ cup
    • Brandy
      2 Tbsp.
    • Salt
      as needed
    • Ground white pepper
      as needed
    • Nutmeg, grated
      as needed

    Method

    For the gnocchi

    1. Steam spinach until wilted and tender. Cool. Squeeze out any excess moisture. In a food processor, purée the spinach with the egg until smooth. Reserve.
    2. Simmer potatoes in their jacket until tender. While still hot, peel the potatoes and pass them through a ricer. Add the pureed lentils, salt, pepper, and nutmeg, and lightly mix.
    3. Add the reserved puréed spinach and using a fork or your fingertips, begin to work it into the mixture.
    4. Add the 1 ½ to 2½ cups of flour and quickly and gently mix together with your fingertips to form a smooth dough.
    5. Scrape the work surface clean. Sprinkle a little more flour on the work surface. Divide the dough into 6 equal portions.
    6. Form the dough into a log ¾-inch in diameter. Cut into pieces ¾-inch wide. If the pieces are sticky, lightly coat them with some of the remaining flour. Repeat. Keep cold.
    7. Bring a large pot of salted water to a fast simmer. Add the gnocchi and gently stir to prevent the gnocchi from sticking together. Cook until the gnocchi float and then for up to 5 minutes more, until cooked through.
    8. Drain the gnocchi and immediately serve with heated Gorgonzola Cream Sauce.

    For the Gorgonzola Cream Sauce

    1. In a frying pan over high heat, bring the cream to a boil. Boil until slightly thickened.
    2. Stir in the cheese and reduce the heat to medium.
    3. Stir in the wine and simmer for 1 minute.
    4. Stir in the brandy. Season to taste with salt, white pepper, and nutmeg.