Spinach & Lentil Gnochhi with Gorgonzola Cream Sauce
Puréed lentils add richness, moisture, and nutritional benefits to many sweet and savory recipes. Swap out some of the butter for lentil purée in your favorite cookie recipe, or add puréed lentils...
Keywords
- italian
- boiling
- split (red
- yellow)
- english
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Cooking tools:
- Steamer basket
- Food processor
- Fine-mesh sieve
- Potato ricer
- Pot
- Colander
- Fork
- Bench scraper
- Skillet
- Wooden spoon
- Measuring cup
- Measuring spoon
- Slotted spoon
- Cutting board
- Chef's knife
- Stove
- Oven
- Mixing bowl
- Kitchen scale
- Grater
- Saucepan
- Spatula
- Ladle
- Plate
- Serving bowl
Ingredients
- 1 lb (500 g) spinach
- 1 egg
- 1 potato, russet
- 1 lb (500 g) dry split red lentils - cooked and then pureed
- as needed, salt
- as needed, ground black pepper
- as needed, nutmeg, grated
- 1 1/2 - 2 1/2 cups (375 - 625 mL) all -purpose flour
- 2 cups (500 mL) heavy cream
- 1/2 lb (250 g) Gorganzola cheese
- 1/4 lb (125 g) Parmesan cheese
- 1/2 cup (125 mL) white wine
- 2 Tbsp (30 mL) brandy
- as needed, ground white pepper
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