150g of Gorgonzola, cubed
300g of Potatoes
100g plain flour
10g of Spinach
1. Mix part of the flour with half the potatoes and the boiled and strained spinach. Add the rest with the remaining potatoes.
2. Leave to cool
3. Mix to a soft dough, cut in long finger thich tubes and divide into 2cm long pieces.
4. Put them in boiling lightly salted water and take them out when they come to the surface.
Melt the Gorgonzola with cream and butter, add the dumplings and mix carefully
Serve at once