Gnocchi

I'd been waiting to make gnocchi - per Bevan's receipt - for several days, ricotta at the ready, until Vince felt well enough to contemplate something other than: chicken broth; chicken broth with bits of chicken; chicken broth with bits of chicken and an egg yolk and lemon juice and rice...so the patient progressed.

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

1/4 stick butter
Handful of sage leaves
1 gentle squirt of fresh lemon juice
Salt and pepper
Grated parmesan

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.

Gorgonzola sauce

1 cup heavy cream

1 cup gorgonzola

salt, pepper

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.