Green gnocchi in a gloomy day

It has been already a couple of weeks since my sunny Italy disappeared behind heavy clouds. One day I felt melancholy and I decided to cheer up a little bit with a good and easy to prepare dinner. It resulted greasy, caloric but so good! Below you will find a recipe for a successful marriage between spinach and gorgonzola cheese. And only these two ingredients with a touch of olive oil were sufficient to create tasty and aromatic sauce for Italian dumplings, called gnocchi.

Gnocchi with spinach and gorgonzola cheese

Serves: 3

Gnocchi with spinach and gorgonzola cheese
gnocchi with spinach and gorgonzola cheese


200 g of fresh spinach leaves

220 g of gorgonzola

1 tablespoon olive oil

500 g of gnocchi

Served with: full-bodied red wine, Barbaresco for example

Preparation method:

Bring water to the boil to cook gnocchi. Put washed spinach leaves into a big pan, drizzle them with olive oil and stew keeping the cover on until cooked. Then add chopped gorgonzola cheese and leave it to melt for another 5 minutes, approximately, whisking from time to time. In the meantime salt the boiling water, cook dumplings (usually they are ready in few minutes). At the end add them to the sauce and stir well. Buon appetito!

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