Spinach gnocchi with gorgonzola sauce

Ingredients:

• Gnocchi with spinach
• 500 g potato flour (cooked in the shell)
• 1 egg
• 125 gr flour
• 1/2 tablespoon oil
• 150 g spinach
• salt

preparation

•  put it in a colander and pour boiling water over it. You leave it 5 minutes, drain well, then squeeze it in your fist up as much water out of it. Chop very finely (in robot or manual).
• Prepare gnocchi according to the instructions here (half portion, my potatoes were roasted, peeled and crushed with the press the day before, then I put in the refrigerator covered with foil until I needed them). The only difference is that in step 3 we added the chopped spinach gnocchi dough. In addition, we made ​​the traditional way but I gave an elongated, like a rugby ball so: I rubbed each piece between your hands a few times, put just a little pressure on the dough..
• Put salted water to a boil in a large pot. When boiling turn the heat to low boil not very loud. Add gnocchi and cook them 2 minutes after they rise to the surface. Boil the gnocchi in shifts, do not crammed too much into the pot. Gnocchi cooked remove with slotted spoon into a bowl.
•  put it in a colander and pour boiling water over it. Leave it to drain well. If the leaves are larger can be cut if they are young, leave whole.
•  The only difference is that I used more milk for my sauce out softer. It will thicken enough when we add cheese. Pull the sauce from the heat and add the diced cheese and blend until melted. Season the sauce with salt and nutmeg to taste.
• Add the parboiled spinach sauce.
• Add the sauce over the gnocchi and stir gently. Put the sauce as you want, so you have the desired consistency. Some like a little sauce, another sauce gnocchi swim ...
• Serve warm.