Spinach-basil gnocchi with gorgonzola cream sauce

Serves 4

  1. 2tb butter
  2. 3oz spinach
  3. 2oz basil
  4. 2 eggs + 1 yolk
  5. 12oz russet potato, cooked whole and peeled
  6. 5oz flour
  7. 1 cup cream
  8. 2oz gorgonzola
  9. 2tb parmesan
  10. 1/8tsp nutmeg
  • Cook 1-3 until wilted, squeeze dry and process with eggs. Mix with 5-6.
  • Roll or press dough until 3/4in thick. Cut into 1/2in to 3/4in strips, roll out strips until 1/2in in diameter and cut into 1/2in to 1in pieces. Freeze if not using in a few hours.
  • Bring a pot of salted water to a boil and reduce to a simmer. Cook gnocchi in batches until they float and set aside.
  • Meanwhile, combine 7-9 on a low simmer for 7-10 minutes. Add nutmeg and toss with gnocchi.
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