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Ingredients

2 eggs ½ teaspoon salt ⅛ tablespoon ground black pepper ⅛ teaspoon ground nutmeg 1 (16 ounce) container ricotta cheese 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry 1 ¼ 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

Nutrition Info

830.5 calories carbohydrate: 42.9 g cholesterol: 306.2 mg fat: 60.4 g fiber: 3.2 g protein: 28.2 g saturatedFat: 36.5 g servingSize: - sodium: 706.8 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

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.
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.
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.

4 servings

Creamy, zesty, and delicious! A fantastic alternative to regular pasta dishes!