Gnocchi di Potati with cream of Gorgonzola, Spinach and Arugula

It’s the first day of June!    Yesterday I visited our local supermarket where they were having an Italian festival.  They had 70 specialties from Italy!  How could I resist!  I bought Gorgonzola, Parmigiano, Provolone and Mozzarella cheese; gnocchi di potati and gnocchi del postaio and ravioli ai funghi. 

 Today I harvested arugula and spinach from our garden and prepared a simple but oh so good dish for diner.

Gnocchi di potati with cream of Gorgonzola, spinach and arugula

 In a large pot of boiling water, cook the gnocchi until they float, about 8 minutes.  Meanwhile, wash and chop a handful of spinach and arugula.  When ready, pour the gnocchi in a strainer.  In the same pot melt 2 pats of butter and add 1 soup spoon of flour. Stir the flour in the butter until it starts to smell nutty and is slightly brown.  Add a half cup of milk and stir till smooth. 

Gnocchi with Gorgonzola and Arugula

Add about 70 grams of Gorgonzola and the spinach and arugula and stir till the cheese is melted.  Put the gnocchi back in the pot and toss it all well.  That’s it you’re finished.  A quick one pot dinner in less than 20 minutes.