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1
Bring 6 quarts water to boil and add 2 tablespoons salt.
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2
In a 12 to 14-inch saute pan, mash together the Gorgonzola and butter until smooth.
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3
Add the grappa and simmer 4 minutes.
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4
Place the gnocchi in water and cook at low boil until they float.
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5
Drain well and toss into pan.
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6
Toss the gnocchi over medium heat, add Asiago and chives.
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7
Pour into a warmed bowl, and serve.
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8
Set up a small ice bath.
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9
In a pot with a lid, cook the spinach over medium heat, allowing it to steam from the liquid still present on the leaves, about 1 minute.
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10
Meanwhile, take the warm boiled potatoes, peel them and run them through a food mill on smallest setting.
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11
Remove the cooked spinach and shock in the ice bath.
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12
Drain well and wrap in a clean towel and twist to totally dry leaves.
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13
Chop very finely with a knife and add to the potatoes.
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14
Add the flour.
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15
Make a well in the center, add the egg and salt and knead to form dough.
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16
Bring 6 quarts water to boil and retain the initial ice bath.
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17
Roll the dough into 1-inch thick ropes and cut into 1-inch long pieces.
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18
Flick off fork tines to establish the classic shape and drop 10 to 15 at a time into boiling water.
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19
When they float, all together, remove to ice bath.
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20
Repeat until all are done.
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21
Remove from ice bath and drain.
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22
Dress with oil and hold covered in bowl in refrigerator until ready to use.
