1. Place the chicken meatballs on a non-stick baking tray and bake in a preheated oven at 180-190 °C for 12-15 minutes.
2. Fill a large pot with water, salt well, bring to a full boil, and keep it ready. In a non-stick pan add the white wine and let it reduce by about one-third. Add the cream and bring to a boil. Add the gorgonzola and stir until the cheese melts into the sauce. Add the well-washed spinach and season with salt and pepper.
3. Boil the gnocchi until they float to the surface, drain, and add them to the gorgonzola-spinach sauce. Let it come back to a gentle boil and add the grated parmesan to bind the sauce. Serve the pasta in a large deep dish or divide among plates; top with the chicken meatballs. If you like, add pine nuts, prosciutto, or parmesan flakes. Finish with a little smoked paprika.
Tip: The gnocchi with gorgonzola make an excellent side for Aggelakis chicken fillet or a whole roast chicken for a festive dinner.
