Gnocchi with Leaf Spinach and Blue Cheese

For the gnocchi with spinach leaves, boil the potatoes, peel and press through a potato ricer, then let cool. Add the remaining ingredients for the gnocchi and knead into a dough. (If the dough is too sticky, knead in some more flour). Divide the dough into 3 parts, form each into a roll (diameter approx. 2 cm) and cut off approx. 1 cm rings. Press them lightly with a fork to create the typical gnocchi pattern. For the sauce, squeeze the defrosted spinach leaves and cut them roughly. Sauté the spinach and the crushed garlic in the butter, pour in the creme fine and simmer gently for about 5 minutes. Then stir in the creme fraiche and the finely chopped blue cheese and season with salt and pepper. Pour the sauce over the gnocchi and toss the gnocchi with spinach leaves.

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