Last night was the night.
My relationship with gnocchi is based upon suspicion. I expect leaden pellets. Al di La's malfatti buck the trend and stand at the apex of gnocchi lightness, and I warned Vince NOT to expect this on my first - or even tenth - attempt.
I cheated and used a bag of frozen, chopped spinach from Wholefoods, and now that I know what I know, I will cook and chop it myself next time. It was a little fibrous in an otherwise...light and fluffy gnocco! Like, OMG.
Instead of making small pellets, I made larger ones.
When they floated, I let them stay up there for another minute. As each one popped up I put another in, to lurk on the bottom. I scooped them with a perforated ladle directly onto warm serving plates.
...poured over their sauce, sprinkled parmesan, and we ate.
This is Bevan's recipe, apart from the sauce, which is mine. His gorgonzola sauce is below, if you feel brave. My only culinary Achilles Heel is blue cheese. Makes me itch.
Gnocchi Verde - for Two Humans
8 oz (about 2 bunches) spinach, cooked and squeezed dry [do not take this lightly] and finely chopped
¾ cup ricotta [I used 1 cup: greedy]
½ cup dried bread crumbs
1 egg beaten
½ cup parmesan
salt, pepper, nutmeg
flour for dusting
Mix spinach, ricotta, breadcrumbs, egg, parmesan, salt, pepper, nutmeg, thoroughly and then refrigerate for 2 hours.
Roll into balls about two cms in diameter [mine were long, about an inch and a half; I used two dessert spoons for shaping], and then roll in flour. Cover and refrigerate for 30 minutes.
In a large pot boil 2 quarts of water and drop the balls in a few at a time. Keep the water simmering. When the balls rise to the surface cook for 1 minute longer and then remove.
You can also gratinate them by pouring the sauce over, sprinkling the parmesan and grilling.
Sage Butter Sauce
Handful of sage leaves
1 gentle squirt of fresh lemon juice
Salt and pepper
Melt butter, add sage, cook gently (you may allow it to turn barely brown), squirt the lemon (very gently!!!), add salt and pepper. Pour over plated gnocchi, sprinkle parmesan at once and eat at once.
In case it's not clear: these are easy. And delicious.
1 cup heavy cream
1 cup gorgonzola
grated parmesan for sprinkling
In a heavy-bottomed pan mix cream and gorgonzola. Bring to the boil and cook stirring till slightly thickened. Add salt and pepper. Keep warm.