Step 1

Add 1 Tablespoon of olive oil to a large pan set over medium heat. Once heated, add the gnocchi to the pan and use a spatula or spoon to separate any that are stuck together. Cook for 8-10 minutes, stirring often, until the gnocchi are "toasted" and golden-brown on both sides. Remove the pan from the heat and set aside if the gnocchi are done before the sauce.

Step 2

While the gnocchi are toasting, add the remaining 1 Tablespoon of olive oil and the butter to a large sauté pan set over medium-low heat. Swirl the butter and oil around the pan as the butter melts.

Step 3

Once melted add the garlic and cook for 1 minute, moving it around the pan frequently so it doesn't begin to burn. Season with a pinch of kosher salt and pepper. Sprinkle in the flour and cook for 2-3 minutes. Stir the paste and keep it moving around the pan as it cooks.

Step 4

Next slowly pour in the milk and chicken broth while whisking. The mixture will glob up at first but will thin out as more liquid is whisked in. Stir the sauce frequently as it begins to thicken, until it reaches the consistency where it can coat the back of a wooden spoon, about 9-10 minutes. Do not let the sauce reach a boil, and keep in mind it will thicken up a bit more once the cheese is added.

Step 5

Reduce heat to low and scatter in crumbled Gorgonzola and sage while whisking. Whisk/stir as the cheese melts, then add the toasted gnocchi and fresh spinach. Stir over the next few minutes as the spinach wilts until everything is coated evenly.