Spinach Gnocchi in Gorgonzola Sauce

How to prepare spinach gnocchi in gorgonzola sauce

1. Blanch the spinach for the gnocchi: place it in a colander and pour boiling water over it. Let it sit for 5 minutes to drain well, then squeeze it in your fist until as much water as possible is removed. Chop very finely (in a food processor or by hand).
2. Prepare the gnocchi following the instructions here (1/2 portion; my potatoes were baked, peeled, and pressed with a ricer the day before; then I put them in the refrigerator covered with plastic wrap until needed). The only difference is that at step 3, I also added the finely chopped spinach to the gnocchi dough. Also, I didn't shape them traditionally but gave them an elongated rugby ball shape: I rolled each piece between my palms a few times; apply only light pressure when shaping!
3. Put salted water to boil in a large pot. When boiling, lower the heat so it doesn't boil too vigorously. Add the gnocchi and cook for 2 minutes after they rise to the surface. Cook gnocchi in batches, don't crowd them in the pot. Remove cooked gnocchi with a slotted spoon into a bowl.
4. Blanch the spinach for the sauce: place it in a colander and pour boiling water over it. Let it drain well. If the leaves are larger, they can be cut; if young, leave them whole.
5. Then prepare the sauce following the instructions here. The only difference is that I used more milk to make the sauce softer. It will thicken enough when we add the cheese. Remove the sauce from heat and add the cheese cut into cubes, stirring until melted. Season the sauce with salt and nutmeg to taste.
7. Add the blanched spinach to the sauce.
8. Add sauce over the gnocchi and mix gently. Add as much sauce as you like to achieve the desired consistency. Some like it with little sauce, others prefer gnocchi swimming in sauce...
9. Serve warm.

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