Ingredients

Gnocchi:
2 tablespoons olive oil
2 pounds fresh spinach, rinsed and shaken dry
1 pound boiled potatoes
3/4 to 1 cup all-purpose flour
1 egg
1 pinch salt

Sauce:
4 ounces Gorgonzola
2 ounces butter
1 ounce grappa
1/4 cup chopped parsley leaves
Handful chili flakes

1/4 cup chopped chives

Instructions

Set up a small ice bath.

In a pan, heat extra-virgin olive oil over high heat, then toss in spinach with salt. Cook for about 1
minute. Remove spinach and shock in a bowl of cold ice water. Place spinach in a clean dish towel and wring
spinach dry by twisting and squeezing. Using a knife, chop the spinach extremely finely.

Meanwhile, take the warm boiled potatoes, peel them, and run them through a food mill on smallest setting, or
a ricer. Add the chopped spinach to the potatoes, and mix to combine. Make well in center of the spinach
potato mixture, add the flour, egg, and salt, and knead to form a dough.

Bring 6 quarts water to boil and add 2 tablespoons salt.

Roll the dough into 1-inch thick ropes and cut into 1-inch long pieces. Flick the dough off the tines of a
fork to establish the classic gnocchi shape. Drop 10 to 15 gnocchi at a time into boiling water. When they
float, all together, remove the gnocchi to the ice bath. Drain well. Repeat until all the gnocchi have been
boiled.

In a 12 to 14-inch saute pan, mash together the Gorgonzola and the butter until smooth. Add the grappa and
simmer until the liquid evaporates, about 4 minutes. Toss gnocchi into pan with the Gorgonzola and butter
until well combined. Add chopped parsley and a handful of chili flakes and chives. Pour into warmed pasta
bowls and serve.