Ingredients
- 1 pkg Anna Potato Gnocchi (17.6 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Shallot, finely chopped
- 2 cloves Garlic, minced
- 1 tsp Fresh Oregano, chopped
- 1 tsp Sage, chopped
- 4 oz Gorgonzola Cheese, crumbled
- 1 cup Heavy Cream
- 1 cup Baby Spinach
- 2 tbsp Cento Pignoli Nuts
- 1/4 cup Parmesan Cheese, grated
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large skillet over medium heat, heat olive oil and sauté the shallot until soft and fragrant. Stir in garlic, salt, pepper, oregano, sage, and spinach, cooking until the spinach wilts. Pour in heavy cream and bring it to a gentle simmer, then add the Gorgonzola, stirring until smooth and slightly thickened. Meanwhile, cook the gnocchi in salted water until they float to the surface, then transfer them directly to the skillet. Toss to coat the gnocchi evenly in the sauce. Remove from heat and serve topped with Parmesan, crushed red pepper flakes, and toasted pine nuts. Serves 4.
