Tuesday, February 25, 2014

What's for Dinner? Bleu Cheese Gnocchi

Here is a standby dish that is helpful for one of those days
when you've spent the day doing other things and hadn't
even thought about what to fix for dinner:  
Bleu Cheese Gnocchi with Spinach.
Anyone can work wonders with one of these in the pantry. 
This Gnocchi comes vacuummed-packed and is not refrigerated.
There are different brands and I have seen them at WalMart
as well as World Market.  They have a pretty long shelf
life which makes them a great item to keep in the pantry.
Once cooked, they are delicious tossed with fresh tomatoes, basil, and
olive oil or any other favorite sauce of your's.
I am making this gnocchi with bleu cheese and spinach.
I began by bringing a large pot of water to boiling.
I cook these packaged gnocchi the same as I do freshly made gnocchi:
I pour all gnocchi into the boiling water and they sink to the bottom.
Each piece of gnocchi will rise to the top when it is fully cooked.
While the gnocchi are in the boiling water, I spread the sour cream into
the bottom of the baking dish, then grate the parmesan evenly over that.
Once all the gnocchi have risen to the top, I add all the fresh baby
spinach, give it a quick stir, then immediately drain into a collander.
The gnocchi and wilted spinach is then added to the baking dish
on top of the sour cream/parmesan mixture...
 ...then stirred to fully combine.  The bleu cheese is now
crumbled over the top.  Tonight I used a a Stilton bleu cheese
because that is what I had in my refrigerator but any favorite bleu
cheese will work just fine.  The baking dish is now placed under the boiler
until hot and the bleu cheese is bubbly and golden brown.
This dish is very rich, very filling, and very delicious!
Bleu Cheese Gnocchi
Adapted/Converted from BBC Good Food Mag./October 2004
Serves 4
1 lb. gnocchi
one ready-bag of baby spinach
3 1/2 oz. sour cream
4 tablespoons grated parmesan
soft bleu cheese, crumbled
Cook the gnocchi in a pot of boiling water according to package directions.  They are done when they rise and float on the top of the water.  When all have risen to the top, plunge the spinach into the same water, then immediately drain through a colander and shake off any excess water.
Put the sour cream in a small baking dish with the grated parmesan cheese. Add the hot, drained gnocchi and spinach and give everything a good stir.  Crumble the bleu cheese over and season with ground pepper.
Slide the dish under the broiler until the cheese is bubbly and golden. Serve immediately.
I will be joining
Rattlebridge Farm's Foodie Friday
Thank you for visiting!


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...