First wash the potatoes under running water, put them in a saucepan, cover them with plenty of water and cook for about 35-40 minutes.
When they are well cooked (feel the consistency with a fork: if they are easily removed, the potatoes are ready), peel them and pass them in the potato masher.
Peel the spinach, wash these too by rinsing them several times with clean water and then boil them with a little water for a few minutes.
When they have softened well, drain them, squeeze them gently and shake them.
At this point put in a bowl potatoes, gnocchi, flour (start with 100 gr, increasing the quantity of flour up to a maximum of 150 gr depending on the consistency of the dough) and salt.
Mix quickly, enough flour to obtain a compact and workable dough, but not too much, so that it remains soft.
At this point, divide the dough into pieces and form strings about a couple of centimeters thick.
Then cut the strings with a knife about every 3 cm, so as to obtain your gnocchi.
At this point you can season your gnocchi as you prefer: this time I opted for a dressing based on bacon, cream and Parmesan.
Once ready, serve your spinach gnocchi immediately.
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