You can either boil or roast the potatoes. Roasting will be more flavourful. If you roast them, prick them and layer on rock salt.
Either boiled or roasted allow them to cool enough to peel the potatoes and mash the potatoes with a potato ricer or push through a fine sieve and mix with some salt, black pepper and nutmeg.
Boil the spinach until wilted, then drain and chop finely.
Place the potato mash on a flour covered surface and create a well in the centre.
Beat the egg and pour into the well. Add the spinach, parmesan and ricotta cheese.
Knead all ingredients until the mixture becomes a soft dough (add more flour if necessary).
Now flatten the dough into a square about 1.5cm thick.
Divide this into 1.5cm wide strips, then roll these into sausage shapes.
Lay the sausages side by side and cut them into 1cm wide segments. Dust the dough pieces with flour.
To make the Gnocchi roll each piece over the tines of a fork, pressing the thumb into the back, so that there is an indentation on one side and grooves on the other. Put the finished gnocchi on a flour-dusted tray.
Cook the Gnocchi in batches in boiling salty water until they rise to the surface. Simmer for 4min then remove with a slotted spoon and transfer into a bowl.
For the gorgonzola sauce
Peel and crush the garlic, top with olive oil and salt and leave to infuse.
Slowly heat up the double cream, add the gorgonzola and crushed garlic. Season with a little thyme, salt and black pepper.
Add the Gnocchi and stir the sauce under the Gnocchi.
Serve immediately and sprinkle with black pepper and / or parmesan cheese.
