Black And Bleu Gnocchi* Recipe
House-Made Ricotta Gnocchi, Blackened Sliced Filet, Gorgonzola Cream, Spinach, Sun-dried Tomato
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Ingredients
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Gnocchi and Sauce Ingredients
Method
Cooking Directions
- 1
Prepare the Gnocchi
In a large bowl, combine ricotta, egg, and salt. Gradually add flour until a soft dough forms. Transfer to a floured surface and knead gently. Roll into logs and cut into small pieces to form gnocchi.
- 2
Cook the Gnocchi
Bring a pot of salted water to a boil. Drop the gnocchi into the water and cook until they float to the surface (about 2-3 minutes). Remove and set aside.
- 3
Blacken the Filet
Coat the filet mignon with blackened seasoning. Heat olive oil in a skillet over medium-high heat. Sear the filet for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest before slicing.
- 4
Make the Gorgonzola Cream Sauce
In the same skillet, add heavy cream and bring to a simmer. Stir in gorgonzola cheese until melted and smooth. Add spinach and sun-dried tomatoes, cooking until spinach wilts.
- 5
Combine and Serve
Add the cooked gnocchi to the sauce and toss to coat. Serve topped with sliced blackened filet.
