Gnocchi with spinach and Roquefort cheese

Fry a chopped leek and some bacon cubes. Meanwhile, cook the spinach. I have chosen fresh spinach, but it can be frozen.

Once cooked, add to the frying sauce and mix. Cook a little so that the remaining water evaporates. Use the water from cooking the spinach to cook the gnocchi.

When the gnocchi float, add them to the pan with the spinach. Add cream and Roquefort cheese to taste. Season with salt and pepper and cook until the cheese melts and the cream thickens to taste.