Spinach Gnocchi in Gorgonzola Cream Sauce

Name: Spinach Gnocchi in Gorgonzola Cream Sauce
Ingredients: For the Gnocchi:; 1 1/4 lb fresh spinach, stems removed, or 1 package thawed, frozen leaf spinach; 26 oz yellow- or white-fleshed potatoes unpeeled, cut into large pieces; 2 1/2 cups all-purpose flour, plus 1/2 cup flour for dusting; 1 extra-large egg; For the Sauce:; 2 cups heavy cream; 2 oz sweet gorgonzola cheese, crumbled; 3 tablespoons fruity Italian white wine; 1 teaspoon Cognac or other brandy, optional; salt and ground white pepper; Freshly grated nutmeg

Spinach Gnocchi in Gorgonzola Cream Sauce was pinched from <a href="http://www.cooking.com/Recipes-and-More/recipes/spinach-gnocchi-in-gorgonzola-cream-sauce-recipe-649.aspx" target="_blank">www.cooking.com.</a>

"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

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