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1
Preheat the oven to 400F (200C).
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2
Bring a deep pan of water to a boil and salt it generously.
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3
Drop the gnocchi into the water and cook until they float to the surfacea matter of a few minutes.
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4
Drain and set aside.
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5
Meanwhile, wash the spinach and remove the stalks.
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6
With the leaves still dripping wet, put them into a thick-bottomed pan set over medium heat and cover with a lid.
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7
The leaves will cook in their own steam in a matter of seconds.
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8
They are ready when they are completely wilted and bright emerald green.
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9
Remove them from the pan and let them cool briefly before wringing them dry.
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10
Now tear them up a little and put them, in lumps if that is how they are, into an ovenproof gratin dish or shallow baking dish.
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11
It should be large enough for the gnocchi to fit snugly in one layer.
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12
Cut the Gorgonzola into pieces and tuck in among the spinach, then scatter over the gnocchi.
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13
Season with salt and black pepper, pour the cream over the lotit wont quite cover everything, just sort of lap at the edgesthen grate over a little Parmesan or pecorino, just enough so that you can see it.
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14
Bake until golden and bubblingabout thirty to thirty-five minutes.
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15
Serve piping hot.
