The gnocchi:
Mix the flour, the eggs, the mashed potatoes (still warm) and the spinach (be sure to have squeezed out all moisture) until you get a soft dough. Let stand for twenty minutes. Roll out the dough into long rolls about a 1/2 inch thick. Cut into 1-inch pieces. You can shape these by making little balls and pressing lightly with a fork or the thumb.
The sauce:
Melt the chopped Gorgonzola cheese in the cream and butter over a low flame.
Bring a pot of salted water to the boil. Gently drop in the gnocchi. When they float, remove with a slotted spoon and place in a warm serving dish.
Pour the Gorgonzola sauce over the gnocchi, mix gently and serve at once.
Serves 4
