"On northern Italian trattoria tables during winter, you’ll frequently find these little dumplings served as a warming, satisfying first course. For the lightest gnocchi, use yellow-fleshed potatoes such as Yukon Gold or Finnish Yellow; white-fleshed potatoes produce denser, but no less delicious, results...."
INGREDIENTS
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For the Gnocchi:
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1 1/4 lb fresh spinach, stems removed, or 1 package thawed, frozen leaf spinach
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26 oz yellow- or white-fleshed potatoes unpeeled, cut into large pieces
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2 1/2 cups all-purpose flour, plus 1/2 cup flour for dusting
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1 extra-large egg
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For the Sauce:
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2 cups heavy cream
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2 oz sweet gorgonzola cheese, crumbled
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3 tablespoons fruity Italian white wine
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1 teaspoon Cognac or other brandy, optional
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salt and ground white pepper
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Freshly grated nutmeg