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Gnocchi con Spinaci Au Gratin Recipe serves 4 to 6. Preparation time is 30 minutes. Cooking time is 1 hour.

Gnocchi con Spinaci Au Gratin Recipe Ingredients
500 grams spinach
750 grams potatoes, peeled
2 1/2 cups all-purpose flour
3 large eggs

For the sauce
1/4 cup butter
1 1/2 teaspoons all-purpose flour
2 cups heavy cream
70 grams gorgonzola cheese
salt and pepper to taste
nutmeg to taste

Gnocchi con Spinaci Au Gratin Recipe Procedures
1. Make the gnocchi: Boil spinach in salted water, drain well. Puree in a food processor. Set aside.
2. Boil potatoes until fork-tender. Mash the potatoes in a food processor and puree. While pureeing, add the flour. Pulse just until blended.
3. Add the pureed spinach and process until it forms a dough. Add the eggs until combined.
4. Take the dough out of the processor then roll into a 3/4-inch-thick log. Cut into pieces, coat in a little flour, then make lines using a fork.
5. Cook the pieces in salted boiling water. When they start to float, they are cooked. Set aside.
6. Make the sauce: Melt butter in a small pot. Add the flour and mix to form a paste. Pour in the cream and lower heat. Stir until slightly thick or until the mixture starts to coat the spoon.
7. Take the sauce off the fire and add the gorgonzola. Return to low flame and stir until cheese has completely melted. Season with salt, pepper and nutmeg.
8. To assemble, toss a few pieces of gnocchi with the sauce then place in a gratin dish. Spoon sauce into the dish, in the oven (set to broil temperature) and allow the cheese and cream sauce to melt slowly and brown a little. Serve warm.

Tip: You can make the white sauce beforehand and just store it in the chiller. Just reheat when needed. Shelf life: Four days to one week. Gnocchi, though, is at its best when freshly made.