Gnocchi agli Spinaci & Pistacchio

Ingredients
For the gnocchi:
• 1kg potatoes
• 300g all-purpose flour
• 1 egg
• Salt to taste

For the sauce:
• 200g gorgonzola cheese
• 200ml fresh cream
• 200g fresh spinach
• 50g chopped pistachios
• Black pepper to taste
• Olive oil to taste

Instructions
Prepare the gnocchi:
1. Boil the potatoes with the skin in plenty of salted water until tender (about 30-40 minutes).
2. Drain, peel, and mash with a potato masher.
3. Add the flour, egg, and a pinch of salt. Knead until you get a smooth dough.
4. Form rolls of dough about 2cm in diameter and cut them into 2cm long pieces.
5. If desired, create ridges on the gnocchi with a fork.
6. Bring a pot of salted water to a boil and cook the gnocchi until they rise to the surface (about 2-3 minutes) and drain.
7. In a pan, heat a drizzle of olive oil and add the spinach. Cook until wilted. Add the cream and gorgonzola in pieces. Stir until the cheese melts. Add the drained gnocchi to the pan and gently mix to coat them in the sauce. Season with pepper.

Serve hot sprinkled with chopped pistachios.