Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4         pounds  fresh spinach -- stems removed or
  1            package  thawed frozen leaf spinach -- (10-oz)
  26            ounces  white potatoes -- unpeeled in large
                        -- pieces
  2 1/2           cups  all-purpose flour
  1                     extra large eggs
                        gorgonzola sauce
  2               cups  heavy -- (double) cream
  2             ounces  sweet gorgonzola cheese -- crumbled
  3        tablespoons  fruity italian white wine
  1           teaspoon  cognac or other brandy
                        salt and ground white pepper
                        fresh grated nutmeg

Preparation:

To make the gnocchi, if using fresh spinach, place on a steamer rack over (not toyching)boiling water. Cover and steam until wilted and tender, 3 - 4 minutes. Transfer the steamer rack holding the spinach to a sink to drain and let cool. Using your hands gather the cooled or thawed,frozen spinach into a ball; squeeze out any excess moisture. In a food processor filled with the metal blade, puree the spinach until smooth. Transfer to paper towels, squeeze to remove any remaining moisture and set aside. Place potatoes on a steamer rack over (not touching) boiling water., cover and steam until tender, 8- 10 minutes. remove potatoes from steamer rack. While still hot, peel the potatoes, then pass them through a ricer onto a clean work surface, formong a broad low mound. Sprinkle the 2-1/2 cups flour over the top and quickly and gently "fluff" the potato and flour together with your fingertips. Place the pureed spinach on top and usig a fork or fingertips begin to work it into potato and flour mixture to form a dough. Plaace the egg on top and lightly mix it in. Press the dough together and knead until a dough forms. Scrape the work surface clean. prinkle a little flour on the work surface. Divide the dough into 6 equal portions; cover 5 of the portions with a kitchen towel to prevent drying. Form the sixth portion into a log 3/4-inch in diameter. Cut crosswise into pieces 3/4-inch wide. If pieces are sticky lightly coat with a little flour. Repeat with remaining 5 portions. Fill a deep pot three-fourth full with salted water and bring to a rolling boil. Add the gnocchi all at once. Gently stir to prevent gnocchi from sticking together. Boil until just cooked through, 12 - 15 minutes. meanwhile. make the Gorgonzola Sauce. In a frying pan over hih-hets, bring creamto a boil. Boil until slightly thickened, about 4 minutes. Stir in the cheese and reduce the heat to medium. Stir in wine and simmer for 1 minute. Stir in the brandy, if using. Season to taste with salt, white pepper and nutmeg. Drain gnocchi and immediately add them to the sauce. Toss well to coat. Spoon onto warmed individual plates and serve immediately.

Nutritional Information:

1786 Calories (kcal); 11g Total Fat; (5% calories from fat); 67g Protein; 358g Carbohydrate; 250mg Cholesterol; 561mg Sodium