Gnocchi alla Gorgonzola (Gnocchi in Gorgonzola Sauce)

The gnocchi
Mix the flour, the eggs, the mashed potatoes (still warm) and the spinach (be sure to have squeezed out all moisture) until you get a soft dough. Let stand for twenty minutes. Roll out the dough into long rolls about a 1/2 inch thick. Cut into 1-inch pieces. You can shape these by making little balls and pressing lightly with a fork or the thumb.

The sauce
Melt the chopped Gorgonzola cheese in the cream and butter over a low flame.

Bring a pot of salted water to the boil. Gently drop in the gnocchi. When they float, remove with a slotted spoon and place in a warm serving dish.

Pour the Gorgonzola sauce over the gnocchi, mix gently and serve at once.