Spinach Dumplings In Cheese Sauce

Preparation:

Preparation: Thoroughly clean the spinach and wash them well. Boil them with only the dripping water, add salt, drain and squeeze them. Finely chop them. Wash the potatoes and boil them in salted water. Drain and peel them. Pass them while still hot through a potato masher, collecting the puree on the pastry board. Mix the potatoes with the spinach. Flavor the mixture with a pinch of nutmeg, a pinch of salt, the egg yolks and two tablespoons of grated Parmesan. Incorporate the flour and continue to knead. Flour the pastry board and roll out the mixture into many rolls of 1.5 cm in diameter. Cut each roll into pieces of 2.5 cm side. Pass all the pieces on the prongs of a fork to give them the classic shape of gnocchi. Grate the fontina cheese. In a large frying pan, melt the butter over a very low flame and add the grated cheese and cream little by little, stirring constantly. In a saucepan, bring plenty of water to the boil and when it boils, salt it. Transfer the gnocchi a few at a time and drain them when they float to the surface. Transfer the gnocchi to the pan with the sauce and mix gently.