2 lb red skin potatoes
½ cup (or more) flour
2 egg yolks
2 cups fresh spinach
1 garlic clove
½ cup butter
2/3 cup young pecorino cheese
1/3 cup seasoned pecorino
3 tbs e.v.o.
Freshly ground black pepper
Put the potatoes in a pan covered by abundant cool water. Bring to the boil. Once tender remove from pan and peel off the skin and pass through a vegetables mill when warm.
Let them cool down a bit then knead them with the egg and flour till you obtain a medium consistency, or else the gnocchi will become too hard.
Less flour you use, the better it is. Make the pasta into small snakes and cut the gnocchi: lay them on flowered trays and leave them in a dry part of the kitchen.
In a large pan heat the e.vo. and the garlic cloves with its peels add spinaches and sautéed them . Remove pan from flame , pick and through away garlic add salt and butter.
Cook the gnocchi in a very large pan with abundant lightly salted water. Add a few gnocchi at the time and as soon as they will rise remove them immediately with a flat strainer and add them to the spinach pan. Incorporate them very delicately with the mix and the now melted butter, season with coarsely grated cheeses and black pepper .