Spinach & Lentil Gnochhi with Gorgonzola Cream Sauce

Directions

1. Steam spinach until wilted and tender. Cool. Squeeze out any excess moisture. In a food processor, purée the spinach with the egg until smooth. Reserve.
2. Simmer potatoes in their jacket until tender. While still hot, peel the potatoes and pass them through a ricer. Add the pureed lentils, salt, pepper, and nutmeg, and lightly mix.
3. Add the reserved puréed spinach and using a fork or your fingertips, begin to work it into the mixture.
4. Add the 1 ½ to 2½ cups of flour and quickly and gently mix together with your fingertips to form a smooth dough.
5. Scrape the work surface clean. Sprinkle a little more flour on the work surface. Divide the dough into 6 equal portions.
6. Form the dough into a log ¾-inch in diameter. Cut into pieces ¾-inch wide. If the pieces are sticky, lightly coat them with some of the remaining flour. Repeat. Keep cold.
7. Bring a large pot of salted water to a fast simmer. Add the gnocchi and gently stir to prevent the gnocchi from sticking together. Cook until the gnocchi float and then for up to 5 minutes more, until cooked through.
8. Drain the gnocchi and immediately serve with heated Gorgonzola Cream Sauce.
9. For the sauce: In a frying pan over high heat, bring the cream to a boil. Boil until slightly thickened.
10. Stir in the cheese and reduce the heat to medium.
11. Stir in the wine and simmer for 1 minute.
12. Stir in the brandy. Season to taste with salt, white pepper, and nutmeg.