Set up a small ice bath.
In a pan, heat extra-virgin olive oil
over high heat, then toss in spinach
with salt. Cook for about 1 minute. Remove spinach and shock in a bowl of cold ice water. Place spinach in a clean dish towel and wring spinach dry by twisting and squeezing. Using a knife, chop
the spinach extremely finely.
Meanwhile, take the warm boiled potatoes, peel
them, and run them through a food mill
on smallest setting, or a ricer
. Add the chopped spinach to the potatoes
, and mix to combine. Make well in center of the spinach potato mixture, add the flour, egg, and salt, and knead
to form a dough.
Bring 6 quarts water to boil and add 2 tablespoons salt.
Roll the dough
into 1-inch thick ropes and cut into 1-inch long pieces. Flick the dough off the tines of a fork to establish the classic gnocchi
shape. Drop 10 to 15 gnocchi at a time into boiling water. When they float
, all together, remove the gnocchi to the ice bath. Drain
well. Repeat until all the gnocchi have been boiled.
In a 12 to 14-inch saute pan, mash
together the Gorgonzola and the butter
until smooth. Add the grappa and simmer
until the liquid evaporates, about 4 minutes. Toss gnocchi into pan with the Gorgonzola
and butter until well combined. Add chopped parsley and a handful of chili flakes and chives. Pour into warmed pasta
bowls and serve.