Green gnocchetti with gorgonzola

To prepare the green gnocchetti, start by cooking the potatoes. Choose them all the same size and place them in a pot with cold water 1. Cook from boiling for 30-40 minutes. Meanwhile, cook the spinach. Immerse them in boiling, lightly salted water 2 and cook for about 5 minutes, until wilted. Transfer them to a colander, placed over a bowl 3.

Squeeze them well and transfer them to a cutting board; then chop them finely with a knife 4. Transfer them to a bowl and set them aside. At this point, once the potatoes are cooked, drain them and let them cool slightly. Pour the all-purpose flour onto a work surface and mash the potatoes on top 5; also add the spinach 6.

Now knead quickly with your hands. You should obtain a homogeneous dough 7. Take a portion using a knife or dough scraper and with your hands, form a cylinder on a work surface 8; it should be about 3/4 inch thick. Using semolina, flour the cylinder of dough well, then use the dough scraper (or a knife) to cut it into pieces about 1/2 inch wide 9. If necessary, add a little more semolina to prevent them from sticking.

Now using a gnocchi board, or the tines of a fork, shape the gnocchi 10. Always add a bit of semolina to prevent them from sticking and arrange them on a tray lined with a cloth, lightly floured with semolina 11. Put a pot filled with water on the heat, salted to taste, which will be used for cooking the gnocchi. In the meantime, cut the gorgonzola into cubes 12.

In a large pan, pour the gorgonzola 13, add a ladle of the now hot water 14, and stir to melt it. Then add another ladle of hot water 15.

Stir until completely melted and add the thyme leaves 16. Now you can cook the gnocchi by immersing a few at a time in the boiling water 17. As soon as they float to the surface, you can drain them using a slotted spoon 18.

Transfer them to the sauce 19, add plenty of black pepper 20, mix, and serve your green gnocchetti with gorgonzola 21!