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In a 12 to 14-inch saute pan, mash together the Gorgonzola and butter until smooth. Add the grappa and simmer 4 minutes. Place the gnocchi in water and cook at low boil until they float. Drain well and toss into pan. Toss the gnocchi over medium heat, add Asiago and chives. Pour into a warmed bowl, and serve.
In a pot with a lid, cook the spinach over medium heat, allowing it to steam from the liquid still present on the leaves, about 1 minute. Meanwhile, take the warm boiled potatoes, peel them and run them through a food mill on smallest setting. Remove the cooked spinach and shock in the ice bath. Drain well and wrap in a clean towel and twist to totally dry leaves. Chop very finely with a knife and add to the potatoes. Add the flour. Make a well in the center, add the egg and salt and knead to form dough.
Bring 6 quarts water to boil and retain the initial ice bath. Roll the dough into 1-inch thick ropes and cut into 1-inch long pieces. Flick off fork tines to establish the classic shape and drop 10 to 15 at a time into boiling water. When they float, all together, remove to ice bath. Repeat until all are done. Remove from ice bath and drain. Dress with oil and hold covered in bowl in refrigerator until ready to use.
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