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1
Mash potatoes in a bowl and 1 cup of the flour, reserving the rest to use if the gnocchi is not light and fluffy.
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2
Season with salt and pepper, to taste.
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3
Add beaten egg and cheese and mix everything well.
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4
Remove half the mixture to a separate bowl and stir in the chopped spinach.
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5
Knead the ingredients in each bowl lightly and on a floured board form into long cylinders.
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6
The gnocchi should have a light texture which is cohesive enough to remain whole while it is being boiled.
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7
If the mixture in either bowl is too wet, add the additional flour until the proper consistency is achieved.
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8
Conversely add milk if the dough is too dry, using only enough as needed to bring the dough together.
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9
Cut the long cylinders into pieces about 1-inch long and crimp with your fingertips into gnocchi dumplings which are roughly marquise-shaped.
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10
Bring a pot of water to boil for the gnocchi.
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11
For the sauce:
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12
Melt butter in a saucepan which will be large enough to accommodate the pound of cooked gnocchi, and saute onion until it becomes translucent.
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13
Mix in the flour to make a roux.
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14
Gradually add milk and allow to thicken.
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15
Stir in tomato sauce and heat through.
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16
Season with salt and pepper.
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17
Remove from heat and add cream cheese.
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18
Blend with an immersion blender.
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19
Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
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20
Boil the gnocchi until al dente, drain, transfer to a serving dish, and spoon sauce over.
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21
Sprinkle with chives.
