Gnocchi agli spinaci....a #mynameisotto favorite. Boil and mash russet potatoes, mix with wilted chopped spinach and flour, a little salt. Form a ball, cut off slices and roll into strings about 3/4" wide, cut off 1" gnocchi. Make light indentations with a fork or a 'rigagnocchi'. Boil, few at a time, until they float to surface. Serve with butter and parmigiano.