A Filling, Carb-Rich Supper for a Winters Evening - heavy cream

Method

• Preheat the oven to 400F (200C).
• Bring a deep pan of water to a boil and salt it generously.
• Drop the gnocchi into the water and cook until they float to the surfacea matter of a few minutes.
• Drain and set aside.
• Meanwhile, wash the spinach and remove the stalks.
• With the leaves still dripping wet, put them into a thick-bottomed pan set over medium heat and cover with a lid.
• The leaves will cook in their own steam in a matter of seconds.
• They are ready when they are completely wilted and bright emerald green.
• Remove them from the pan and let them cool briefly before wringing them dry.
• Now tear them up a little and put them, in lumps if that is how they are, into an ovenproof gratin dish or shallow baking dish.
• It should be large enough for the gnocchi to fit snugly in one layer.
• Cut the Gorgonzola into pieces and tuck in among the spinach, then scatter over the gnocchi.
• Season with salt and black pepper, pour the cream over the lotit wont quite cover everything, just sort of lap at the edgesthen grate over a little Parmesan or pecorino, just enough so that you can see it.
• Bake until golden and bubblingabout thirty to thirty-five minutes.
• Serve piping hot.