Directions
One day we will write a cookbook 365 days of gnocchi or 50 potato shades because we love gnocchi in all their forms. And if you think about it, you can make endless recipes with gnocchi.
You can prepare potato, pumpkin or green spinach gnocchi; topped with hazelnuts, with Genovese pesto, but today we want to indulge in a super tasty dish: spinach gnocchi with bacon and Gorgonzola sauce.
Are drooling yet?
It’s not an everyday healthy and light dish, it oozes tons of calories so take it easy…
But it will be hard for your guests to resist these creamy gnocchi, where speck, or smoked bacon/pancetta, plays a fundamental role: it must add a savory, smoky, crunchy touch to break the siege of the Gorgonzola sauce.
Cream sauce that, by the book, requires a cheese with an intense flavor like Gorgonzola, Roquefort, Puzzone di Moena, Fontina or Sogliano pit cheese.
Ingredients for making the spinach gnocchi with bacon and Gorgonzola sauce
8 servings
- 1 kg of potatoes
- 300 grams of flour
- 150 grams of boiled spinach
- 2 eggs
- salt, pepper, nutmeg
- 200 grams of Gorgonzola cheese or blue cheese
- 280 grams of Speck or smoked bacon
- 60 grams of extra virgin olive oil
- 200 grams of Parmigiano Reggiano
How to make the perfect spinach gnocchi with bacon and Gorgonzola sauce
Boil spinach and when they are ready, drain, squeeze well and chop with a sharp knife.
Wash potatoes and cook them in salted water for 30 minutes, drain and let them cool for a few minutes in iced water, then peel and mash with a potato masher or a fork.
Put flour on a cutting board, make a fountain and create a crater in the center, into which you’ll put spinach, potatoes, eggs, salt, pepper and a sprinkle of nutmeg.
Mix well the dough until is not sticky anymore, cover and let it rest for 1 hour.
Take a ball of potato mixture and roll it on a floured cutting board, rolling it with the palm of your hand. Roll until you get 1 cm diameter strands and cut into pieces and rehearse in the flour.
Let’s move on to the bacon and Gorgonzola seasoning. Cut speck or bacon into small pieces and let it roast slowly in a pan with 3 spoons of olive oil, until it’s crispy, 15 minutes on low heat are sufficient.
Cut Gorgonzola into small cubes and place in a thick-bottomed saucepan, season with salt, pepper and nutmeg, cover with 1/4 of a glass of milk, sprinkle with 50 grams of Parmigiano Reggiano and cook for 7-8 minutes on low heat.
Meanwhile, cook gnocchi in salted water and drain them.
Let’s recap: in the pan you should have the bacon with its fat.
Now add gnocchi and mix well, then pour Gorgonzola sauce and stir.
Add a final touch of nutmeg and Parmigiano Reggiano and your delicious green gnocchi are ready to be served!
Suggested wine pairings
Champagne and prosecco are great if you like bubbles, otherwise, you can choose a salty Vermentino.
If you want to pair a cocktail, Mojito is the right choice.
