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1
Set up a small ice bath.
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2
In a pan, heat extra-virgin olive oil over high heat, then toss in spinach with salt.
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3
Cook for about 1 minute.
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4
Remove spinach and shock in a bowl of cold ice water.
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5
Place spinach in a clean dish towel and wring spinach dry by twisting and squeezing.
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6
Using a knife, chop the spinach extremely finely.
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7
Meanwhile, take the warm boiled potatoes, peel them, and run them through a food mill on smallest setting, or a ricer.
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8
Add the chopped spinach to the potatoes, and mix to combine.
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9
Make well in center of the spinach potato mixture, add the flour, egg, and salt, and knead to form a dough.
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10
Bring 6 quarts water to boil and add 2 tablespoons salt.
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11
Roll the dough into 1-inch thick ropes and cut into 1-inch long pieces.
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12
Flick the dough off the tines of a fork to establish the classic gnocchi shape.
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13
Drop 10 to 15 gnocchi at a time into boiling water.
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14
When they float, all together, remove the gnocchi to the ice bath.
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15
Drain well.
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16
Repeat until all the gnocchi have been boiled.
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17
In a 12 to 14-inch saute pan, mash together the Gorgonzola and the butter until smooth.
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18
Add the grappa and simmer until the liquid evaporates, about 4 minutes.
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19
Toss gnocchi into pan with the Gorgonzola and butter until well combined.
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20
Add chopped parsley and a handful of chili flakes and chives.
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21
Pour into warmed pasta bowls and serve.
