Add peeled potatoes and boiling water into a medium saucepan.
Cook under a medium-high heat for 20 minutes until tender.
Drain potatoes and let cool for 15 minutes.

Transfer potatoes into a large bowl and mash.
Add egg into the mashed potatoes.
Stir to combine.

Insert the Dough Tool into the hand mixer.
Gradually add plain flour into the potato mixture.
Mix until a dough has formed – speed 1.

Roll the dough into a ball.
Divide into 4 equal pieces.
Take one piece and place onto a lightly floured work surface.
Roll into a log, approx. 30 cm long.
Cut the log into 2 cm pieces.
Set aside and dust lightly with flour to prevent sticking.
Repeat the same with the rest of the dough.

Add water and salt into a large saucepan and bring to boil.
Working in batches, add some of the gnocchi into the saucepan.
Cook over a medium-high heat for a few minutes until they start to float.
Remove the cooked gnocchi with a slotted spoon and place in a large bowl.
Drizzle with a little olive oil to prevent them sticking.
Repeat the same process with the remaining gnocchi.

Add butter and diced onion into a large frying pan.
Cook over a medium heat for a few minutes until softened.
Add white wine and diced garlic into the frying pan.
Cook over a medium heat until wine has reduced by three quarters.
Add single cream and 100 g gorgonzola cheese into the mixture and stir until combined.
Cook over a medium heat until the cheese has melted.
Add spinach into the frying pan.
Stir until the spinach has wilted.
Season to taste with salt and pepper and set aside.

Place a clean large frying pan over a medium heat.
Add 2 Tbsp of olive oil into the pan.
Heat over a medium heat until hot.
Add gnocchi into the frying pan.
Cook over a medium heat for a few minutes until light brown.
Then add gorgonzola sauce into the pan and stir through until coated.
Remove from the heat.

Serve
Serve with chopped parsley and few sprinkles of gorgonzola cheese.