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
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
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!