Spinach Gnocchi With Gorgonzola Cream Sauce

• 2 eggs
• 1/2 teaspoon salt
• 1/8 tablespoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 (16 ounce) container ricotta cheese
• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
• 1 1/4 cups all-purpose flour
• 2 cups heavy cream
• 3 tablespoons dry white wine
• 1 teaspoon brandy extract
• 1 pinch ground nutmeg to taste
• 2 ounces crumbled Gorgonzola cheese
• salt and pepper to taste

1. Beat eggs with 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon nutmeg in a large bowl. Mix in ricotta cheese and spinach until evenly blended. Continue mixing in the flour, 1/4 cup at a time until a soft dough forms. If the dough is still sticky, add an additional 1/4 cup of flour. Cover, and place into refrigerator.
2. Bring a large pot of lightly salted water to a boil over high heat. Divide the gnocchi dough into 4 pieces, and roll into 1/2 inch thick ropes on a floured surface. Slice each rope into 1/2 inch pieces. Gently boil the gnocchi until they float in the water, 3 to 4 minutes. Drain in a colander, and set aside.
3. Meanwhile, pour cream, wine, brandy extract, and 1 pinch of nutmeg into a saucepan. Bring to a simmer, then remove from heat and whisk in the Gorgonzola cheese; season to taste with salt and pepper. Toss the gnocchi with the Gorgonzola sauce, and serve immediately.

eggs, salt, ground black pepper, ground nutmeg, ricotta cheese, flour, heavy cream, white wine, brandy, ground nutmeg, gorgonzola cheese, salt

Taken from www.allrecipes.com/recipe/103928/spinach-gnocchi-with-gorgonzola-cream-sauce/ (may not work)