Another entry from the Bad For You Cookbook. This one is
a bit of work to prepare, but I think you'll agree the results
are worth it.
Spinach Gnocchi with Three-Cheese Sauce
This is a variation on a dish we first encountered during a
press junket to Geneva--one of those miserable jobs that somebody
has to do. Actually, most people don't realize just how much work
it is to be escorted around glamorous foreign cities while not
spending any money. Earlier in the Day Of The Gnocchi, we had been
taken to a trade center and shown a filmstrip on the machine-tool
industry, and then escorted through a string of historic buildings
by a tour guide who had been vaccinated with a phonograph needle.
Finally, we got to see the famous monument to the heroes of the
Reformation. After staring at a statue of John Calvin--and having
it stare back--you need a dish like gnocchi with three-cheese sauce
to put you back in the proper voluptuary's perspective on life.
2 pounds potatoes, peeled and quartered
12 oz fresh spinach
2 egg yolks
3 Tbsp Parmesan
1/3 cup flour
- Boil the potatoes until soft, drain, then mash or rice through
a colander. Wash spinach and put in saucepan without drying.
Cover and bring to a boil; cook a few minutes until completely
wilted. Drain very well [note: they mean VERY WELL! -Ed],
pressing as much water out as possible. Chop finely. Add to
bowl with other ingredients and mix well, then knead briefly
on floured board. With hands, roll into a long rope the thickness
of a finger. Cut into 1 1/2-inch pieces. (If you want
to be fancy, you can run the dough through a gnocchi machine).
Bring a large amount of cold water to a boil and add gnocchi,
about 12 at a time. Skim from pot when they rise to the surface.
Repeat until all are cooked. Toss with warm Three-Cheese Sauce,
1/2 cup butter
2/3 cup grated Parmesan
1 1/2 cups heavy cream
1/4 pound Gorgonzola
3 oz Mascarpone
- Melt butter in a large skillet, then stir in Parmesan and cook
over low heat until cheese is melted. Add 1 cup of the cream
and simmer, stirring, until well blended. Add Gorgonzola and
Mascarpone and stir until melted. Blend in additional cream
to reach desired consistency, and bring to simmer. Makes
enough to sauce about 1½ pounds pasta, preferably
Chris Maynard, Bill Scheller; The Bad For You Cookbook; Villard
Book, Ny, 1992; ISBN 0-679-73545-3