Creamy Gorgonzola Gnocchi with Spinach and Pine Nuts

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The first time I had gorgonzola and spinach together was when Paulijn, a former housemate, made me gorgonzola spinach pasta - about a hundred years ago. At the time I wasn’t very experimental when it came to food, and I was not a fan of gorgonzola. Too blue, too strong, too smelly. I was decidedly sceptical, but tried to be well mannered and keep my mouth shut about it. And glad I did, for what she made wasn’t strong or smelly at all. What I learned that day was not too judged too quickly - ingredients change when you combine them with others, and things you never thought you’d like may surprise you in all kinds of wonderful ways. I also learned that spinach and gorgonzola make a lovely pairing. Here’s a lovely gorgonzola spinach gnocchi recipe, adapted from Brandy at Nutmeg Nanny. 


Ingredients (serves 2):
250g gnocchi
1 shallot, thinly sliced
120ml cup heavy cream
120g crumbled gorgonzola cheese, plus some for topping
85g fresh spinach
1/2 teaspoon fresh oregano, minced
1 teaspoon fresh sage, minced
1/2 tsp cracked black pepper
2 cloves garlic
2 tbsp pine nuts, toasted
grated Parmesan cheese, for topping
crushed red pepper flakes, for topping
1 tbsp olive oil

Instructions:
1. In a large skillet, pour the olive oil and add the shallot, oregano, sage and black pepper. Sauté over medium-low heat for a few minutes until the shallots are softened and translucent, but not browned.

2. Add the garlic and sauté for another 30 seconds. Then pour in the cream and cook for another 5 or so minutes, until the cream is slightly thickened.

3. Now add the gorgonzola, turning the heat to low. Stir gently for a few more minutes until it is almost fully melted into the cream. Then add the spinach and turn off the heat. Let the warmth of the sauce soften the fresh spinach.

4. Serve topped with the toasted pine nuts, grated parmesan and red pepper flakes (just a small sprinkle, be careful not to add too much or you will get an excessively spicy dish!)



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