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Recipe of: © Monsieur Cuisine

Spinach and Gorgonzola gnocchi

MC connect
4 portions
Easy
Ready in: 0:34 h
Preparation time: 16 min.
Created on: 30.01.2019
Last changes: 20.03.2020
  • 1 onion (80 g)
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 250 g fresh spinach
  • 200 g Gorgonzola cheese (55% fat)
  • 200 ml cream at room temperature (30% fat)
  • 100 ml warm vegetable stock
  • 1 tsp chilli flakes
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp pepper
  • 500 g gnocchi (pre-cooked, from the chiller section; cooking time: 2–3 minutes)

PLUS:

  • 3 tbsp shelled walnuts

Nutrients

Per portion:

  • calorific value
    3517 kj / 840 kcal
  • protein: 24 g
  • carbohydrates: 93 g
  • fat: 41 g
Instruction
Preparation time
16 min.
Ready in
0:34 h
  1. Peel and halve the onion, peel the garlic cloves, put both into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape the pieces down the inside of the blender jug. Add the olive oil and, the measuring beaker not inserted, sauté with the roast button/2 minutes/120 °C.
  2. Wash and sort through the fresh spinach, removing any thick stems, then pat it dry. Chop the spinach roughly, put it into the blender jug and, the measuring beaker not inserted, wilt with the reverse button/3 minutes/speed setting 1/120 °C. Use the spatula to scrape down the inside of the blender jug and repeat the process if required.
  3. Add the Gorgonzola in rough pieces, room-temperature cream, warm vegetable stock, chilli flakes, lemon juice, ½ teaspoon of salt and ¼ teaspoon of pepper, and, the measuring beaker not inserted, simmer with the reverse button/10 minutes/speed setting 1/120 °C.
  4. Put the gnocchi into the blender jug and, the measuring beaker not inserted, warm with the reverse button/3 minutes/speed setting 1/100 °C.
  5. Season the gnocchi with salt and pepper and mix with the reverse button/15 seconds/speed setting 1. Serve garnished with the crumbled walnuts.

Finished!

Bon appétit with Monsieur Cuisine