Gnocchi with Spinach Sauce

In a pot, place the peeled and quartered potatoes, add water and a handful of salt, and cook over medium heat until tender.

Remove the cooked potatoes from the water, strain them, and mash them in a bowl to make a purée.

Add the flour, eggs, and a pinch of nutmeg to the purée. Mix until a soft and smooth dough forms.

Shape the gnocchi as usual and place them on a floured surface to prevent sticking.

In a skillet, heat a bit of olive oil and sauté the chopped garlic. Add the spinach leaves, previously washed and finely julienned, and cook everything for five minutes.

Season the sauce with salt, pepper, and nutmeg. Add the cream cheese and heavy cream, cooking for another five minutes. Remove from heat and set aside.

Cook the gnocchi in plenty of boiling water. When they float to the surface, remove them with a slotted spoon and drizzle with a bit of olive oil to prevent sticking.

Serve the gnocchi by placing a bit of sauce on the plate and topping it with a portion of the pasta. If desired, sprinkle with grated Parmesan cheese.