This one is for all you cheese lovers.
To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. Mix with a pastry cutter or fork. When the mixture is well combined, flour a work surface and roll the mixture into sausage shapes before cutting into short lengths to make the gnocchi. Lay the gnocchi out on a plate and refrigerate before cooking. To make the sauce finely dice a small onion and 2-3 cloves of garlic and cook them in olive oil over medium heat until soft and translucent. Cut half of your butternut into small dice and add them. Season a little and cook until they are beginning to soften. To the onions and butternut add 1 cup of cream and 150-200g (5½ – 7 oz) of gorgonzola. Bring the mixture to a simmer and stir until the cheese has melted. Grate the rest of the butternut and add it to the sauce. If the sauce separates, bring it together with a slurry of cold milk and cornflour (cornstarch). Meanwhile, bring a large pot of salted water to boil then carefully drop the gnocchi in. They only take a couple of minutes and will float to the top when they’re cooked. Drain them and add them to the sauce. Add a few handfuls of spinach leaves and mix everything together until the spinach is wilted. Season to taste and serve with freshly grated parmesan.
michelle picker cooks 