Spinach Gnocchi with Gorgonzola Cream Sauce

Spinach Gnocchi with Gorgonzola Cream Sauce

claudinhull 0

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

Ingredients 50 m {{adjustedServings}} servings 831 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 831 kcal
  • 42%
  • Fat:
  • 60.4 g
  • 93%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 306 mg
  • 102%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

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  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.
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Reviews 12

  1. 13 Ratings


We know ricotta and spinach gnocchi as "strangled priest". Some name. Huh? LOL. The gnocchi won't be tough if you don't work the dough too much. Also, just like with baking bread, you have to take into account the humidity. You'll use more flour Summertime in FL than you will in the dead of Winter in ND. As for taste... my own tastebuds prefer this without the brandy extract, but each to his own. The gorgonzola cream sauce is decadent, though :-)


this is very easy to make in a kitchen aid with dough hook or food processor with the plastic dough blade. very tasty. i add some parmesan to my sauce but that is my preference.

Josephina Maietta

Gnocchi takes a soft hand, you have to know the feel of the dough. I have done this with potato and it comes out great. instant mashed or even frozen potato will work. and do not forget to drain you spinach and Ricotta cheese. it has to be DRY or you over work the dough