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1
Steam potatoes until very tender, about 35 minutes.
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2
Cool potatoes slightly and peel.
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3
Mash potatoes in large bowl until smooth.
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4
Set aside.
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5
Meanwhile, bring 2 inches of salted water to boil in large pot.
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6
Add spinach leaves to pot and cook until wilted, stirring occasionally, about 2 minutes.
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7
Drain spinach, reserving 1/4 cup cooking liquid.
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8
Squeeze out as much liquid as possible from spinach.
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9
Puree spinach in processor, adding reserved cooking liquid 1 tablespoon at a time if necessary to help puree and scraping down sides of processor bowl occasionally.
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10
Transfer spinach mixture to bowl with potatoes.
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11
Mix in egg, ground nutmeg and enough flour until soft and slightly sticky dough forms.
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12
Season dough to taste with salt.
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13
Dust baking sheet with flour.
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14
Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch rope.
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15
Cut rope into 1-inch pieces.
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16
Roll each piece between palms to form oval ball.
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17
Lightly flour the wires of a whisk.
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18
Using thumb, gently roll each ball down length of wires, making ribbed impressions in gnocchi.
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19
Transfer gnocchi to prepared baking sheet.
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20
Repeat rolling, cutting and shaping of remaining dough.
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21
Preheat oven to 400F.
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22
Butter 13x9-inch baking dish.
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23
Working in batches, add gnocchi to large pot of boiling salted water and cook until gnocchi rise to surface of water, about 4 minutes.
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24
Using slotted spoon, remove gnocchi from water, draining off excess, and transfer to prepared baking dish.
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25
Pour 1/4 cup melted butter over gnocchi; toss thoroughly to coat.
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26
Top with Fontina cheese slices.
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27
(Gnocchi can be prepared 1 day ahead.
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28
Cover and refrigerate.)
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29
Bake until gnocchi are heated through and cheese bubbles, about 10 minutes.
