Green Gnocchi with Blue Cheese: Gnocchi Verde Carduta Del Formaggio

  1. Set up a small ice bath.
  2. In a pan, heat extra-virgin olive oil over high heat, then toss in spinach with salt.
  3. Cook for about 1 minute.
  4. Remove spinach and shock in a bowl of cold ice water.
  5. Place spinach in a clean dish towel and wring spinach dry by twisting and squeezing.
  6. Using a knife, chop the spinach extremely finely.
  7. Meanwhile, take the warm boiled potatoes, peel them, and run them through a food mill on smallest setting, or a ricer.
  8. Add the chopped spinach to the potatoes, and mix to combine.
  9. Make well in center of the spinach potato mixture, add the flour, egg, and salt, and knead to form a dough.
  10. Bring 6 quarts water to boil and add 2 tablespoons salt.
  11. Roll the dough into 1-inch thick ropes and cut into 1-inch long pieces.
  12. Flick the dough off the tines of a fork to establish the classic gnocchi shape.
  13. Drop 10 to 15 gnocchi at a time into boiling water.
  14. When they float, all together, remove the gnocchi to the ice bath.
  15. Drain well.
  16. Repeat until all the gnocchi have been boiled.
  17. In a 12 to 14-inch saute pan, mash together the Gorgonzola and the butter until smooth.
  18. Add the grappa and simmer until the liquid evaporates, about 4 minutes.
  19. Toss gnocchi into pan with the Gorgonzola and butter until well combined.
  20. Add chopped parsley and a handful of chili flakes and chives.
  21. Pour into warmed pasta bowls and serve.

olive oil, fresh spinach, potatoes, flour, egg, salt, gorgonzola, butter, grappa, parsley leaves, handful chili flakes, chives

Taken from www.foodnetwork.com/recipes/mario-batali/green-gnocchi-with-blue-cheese-gnocchi-verde-carduta-del-formaggio-recipe.html (may not work)

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