Ingredients
For the gnocchis:
1 pound of yukon gold potatoes
1 bunch of fresh spinach or 1/2 cup of frozen spinach (optional. The spinach can be blended into the gnocchi or mixed directly into the sauce)
1 cup of flour
1/8 teaspoon of grated nutmeg
For the sauce:
1 tbsp of butter
1 small shallot
1/2 tsp of parsley finely chopped
1/4 pound of gorgonzola
1/4 cup of heavy cream
To make the gnocchis boil the potatos until tender about 30 minutes, drain and let cool. Peel them and pass them thru a grinder or mash them with a masher with not too much or they will become too starchy. Drain the spinach well to take out as much water out as possible and chop very finely or blend in a food processor and mix in nutmeg. (Add to the sauce later or blend into the gnocchi dough) In a tabletop with floor mix the potatoes with the spinach and the rest of the flour until forming a dough, adding a little flour if the dough is sticky. Roll pieces of dough into thin logs and cut in 1/4 inch pieces. Then shape the small peaces with a fork in the gnocchi shape (or leave as they are).
The gnocchi can be put in the fridge in a single covered for up to 12 hours or frozen in a single layer and then put into plastic bags.
To cook them, boil them in salted water until they float.
For the sauce:
Melt the butter, add the shallot and parsley and saute until translucent. Add the cheese and the cream and stir constantly until combined. A little water can be added to thin the sauce if preferred.
Toss the warm cooked pasta with the sauce and serve immediately.
