Leaf spinach with stuffed gnocchi, Gorgonzola and walnuts

Ingredients for 4 servings:

• 500 g leaf spinach
• 2 packs of gnocchi filled with pesto rosso
• 2 garlic cloves
• 1 small onion(s)
• 200g Gorgonzola
• 150 g walnuts
• 250 ml dry white wine
• Salt and pepper from the mill or freshly ground
• nutmeg
• olive oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

This dish tastes particularly good on a warm summer evening in the garden or on the balcony with a dry, spicy white wine. Roast the walnuts in the oven or in a pan without fat, taking care not to overcook them, as they will quickly become bitter. Finely grind 100g of them in a blender. This will release a lot of oil from the nuts, resulting in an oily, almost liquid mixture. Roughly chop the remaining nuts. Wash the spinach leaves and drain well, patting dry if necessary. Peel and finely chop the garlic and onions. Crumble the Gorgonzola and mix with the nut mixture. Heat olive oil in a cast-iron pan or wok, sauté the garlic and onions. Then add the gnocchi without cooking and fry over medium heat. When they turn golden yellow, stir in the spinach leaves and heat briefly. The spinach should not wilt! Now deglaze with white wine and then fold in the Gorgonzola and nut mixture. Finally, grate over a little nutmeg, add some freshly ground black pepper and salt, and serve immediately garnished with the chopped walnuts. If desired, you can also serve with baguette to “clean the plate.” The nut mixture can also be prepared very quickly in advance, so it’s quick to prepare in the evening. If you want to serve this dish to several guests, it’s recommended to cook on several burners at the same time or in several batches, as otherwise the spinach will shrink and brown very quickly. In general, the fewer portions you have in the pan, the better the results. The quantities are to be considered guidelines, as I usually cook “on the spur of the moment” and have estimated them as best as I can. The ratio of Gorgonzola to walnuts should probably be adjusted to individual taste. All in all, it sounds a lot more complicated than it actually is, and I’ve already prepared it à la carte in our café without any problems.