Potato gnocchi with cheese and spinach sauce

Wash and cook the potatoes in their skins in a casserole over medium heat until they are soft.

When they are ready, put them to cool in a bowl with cold water. Remove the skin and in a bowl crush them well with a fork. Add salt and pepper to taste.

Separate the yolks from the whites of the eggs and add the yolks to the potatoes. Then we add flour as we go along and we knead until we have a dough that does not stick (it is necessary to add enough flour).

When it is ready, we take pieces of dough and make churritos. Cut the churro into small pieces and flour them well so they don't stick together (if you get too many you can put them in a tupper to freeze and use them whenever you want). When you have them all, boil them again in a casserole, until they rise to the top. When they are on the surface, take them out and let them drain a little. Then we will pass them through a frying pan with oil to brown them a little.

For the sauce we will put oil in a deep frying pan and fry a garlic. Then add a few spinach, as many as you want, and let them reduce while stirring so they don't burn. When they reach their minimum size, add a brick of cooking cream and a piece of strong cheese and let it melt. Add salt and pepper to taste.

Add the gnocchi to the sauce while it is still hot, stir to mix well and serve.