One 10 oz. Package of frozen spinach 2 Tablespoons unsalted butter 1 Tablespoon minced onion 3/4 cup gf ricotta cheese 3/4 cup gf flour 2 egg yolks 1/2 cup Parmesan cheese Salt Fresh grated nutmeg
For cream sauce: 3/4 cup cream 2 Tablespoons unsalted butter Salt 1-1/2 ounces Gorgonzola cheese, crumbled Fresh ground black pepper
Bring a pot of water to a boil and add spinach. Cook for 5 minutes and drain. When cool enough to handle, squeeze as much liquid from spinach as possible. Melt the butter in a small skillet over medium heat. Add the onion and cook for 2 minutes until softened. Add spinach, toss and cook for about 2 more minutes. Transfer to a bowl. Add the ricotta, flour, egg yolks, Parmesan, 1/4 teaspoon salt and nutmeg and mix until all is blended. Roll small pieces of dough between your hands to form little footballs. Dust your hands with a little flour to prevent sticking.
Place gnocchi in boiling salted water until they float to the top. Remove with slotted spoon.
For cream sauce: Add 1/2 cup cream and butter to a skillet over low heat until the mixture begins to simmer. Turn off heat. Add the boiled gnocchi to the skillet and add the remaining cream, gorgonzola, and fresh ground pepper. Let cook over low heat until all is heated through, about 2 minutes. Serve immediately.