Recipe Week: Spinach Gnocchi in Gorgonzola Cream Sauce

Some dishes you love when you were growing up, others you learn or grow to like or even love as you get older. But, some foods you didn't like as a kid and teenager and you struggle with it as an adult. That would be me and spinach! And believe me, I know that spinach is good for me... I just had a hard time embracing it. When I would go shopping, I'd pick up a head of cabbage before reaching for the spinach. The darker greens have more nutrients and vitamins - still I just like cabbage a little more!

However, I really wanted to include spinach more into my own diet,  So, to make picky, finicky spinach eaters like myself eat it more, how bout mixing it with pasta and cheese sauce? Hmmmm... now that sparked some interest! And, that's what this recipes does! I even think hubby would go for it because he just adores white pasta sauces.

The recipe uses frozen spinach rather than fresh, because you won't get very much once it cooks down and the frozen will give you more.

1 lb. frozen gnocchi
2 tbsp. olive oil
1 pkg. frozen chopped spinach, thawed and squeezed dry
2-3 chopped garlic cloves
1/4 tsp. nutmeg
8 oz. heavy cream
1/2 c. Italian bread crumbs
8 oz. crumbled gorgonzola cheese
1/2 tsp. kosher salt
1/2 tsp. lemon pepper

Cook gnocchi till tender. Meanwhile in large pan, heat 2 tablespoons of olive oil. Add chopped spinach, garlic, nutmeg, salt and pepper and saute 2-3 minutes. Then add the heavy cream and heat till thickened. In a separate pan, heat 1 tablespoon of olive oil and add bread crumbs. Toast lightly.

Drain gnocchi and add to spinach cream mixture. Toss together to coat and mix in crumbled gorgonzola cheese and top with toasted bread crumbs. Serve.

Let me know if you try this recipe!