For the chicken; sprinkle with Italian seasoning, salt and pepper and grill or bake until done. Cut into small strips. Set aside or refrigerate if you cooked early in day.

Spinach: Melt the 2 tablespoons of butter in skillet and add the spinach and saute just until it starts to wilt, set aside or refrigerate until ready to put together

Gnocchi

Fill pot with cold water, add salt and then cut potatoes in half and put in pot.Bring water to boil and cook the potatoes until tender, this takes about 40-50 minutes.

Remove potatoes from water one at a time and peel (I peeled mine first, don't know if that made a difference) with small paring knife. Peel as soon as possible after taking out of water. You want to be able to mash the potatoes while they are still hot.  You can either push potatoes through a rice, food mill, or use a fork and mash. You want an even consistency with no lumps.

Save the potato water. (I don't remember using any of this.)

Let the potatoes cool spread out across cutting board or on cookie sheet for 10-15 minutes just long enough that the egg won't cook when it is incorporated into the potatoes.  When you are ready, pull the potatoes into a soft mound - drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. A metal spatula or pastry scraper work great to incorporate the flour and the eggs into the potatoes. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, knead the dough. You can add more flour (a little at a time) if the dough is too tacky. The dough should be moist but not sticky. It should feel almost billowy. Cut it into 8 pieces. Now gently roll each 1/8th into a snake-shaped log, the thickness of your thumb.  Using a knife cut pieces every 3/4". Dust with a bit more flour. (I boiled some water at this point and cooked a few pieces just to see if it was going to hold together -- I had to add a little more flour to mine.)

To shape the gnocchi hold a fork in one hand and place a gnocchi pillow against the tines of the fork, cut ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce later). Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them. This step takes some practice, don't get discouraged, once you get the hang of it it's easy. (I have a gnocchi board--see pictures--that makes this step so easy and fun too.) (I would definitely encourage you to watch a youtube video on making gnocchi until you get the practice.)

Now that you are on the final stretch, either reheat your potato water or start with a fresh pot (salted), and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you'll be serving on the gnocchi. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done.

Serves 6

For Sauce:

Heat the one tablespoon butter until melted. Add in the one tablespoon of flour and cook for 2-3 minutes. Stir in the heavy cream and whisk until it starts to thicken. Now add in the Gorgonzola, Parmesan, salt, pepper and parsley. Whisk rapidly until the cheese melts and the sauce starts to come together. If this is too thick, you can thin with a little more cream or milk.

To put the dish together: Put your chicken and spinach in a large pan to reheat, stir in the sauce and gently add the cooked gnocchi.  Stir until everything is coated.

Top with more Parmesan after you plate it.

Bon Appetite!