POTATO-SPINACH DUMPLINGS WITH STILTON SAUCE

4 medium boiling potatoes
3/4 stick butter
Salt and pepper
Nutmeg
1/2 cup flour
2 eggs
1/4 cup spinach
1/2 cup heavy cream
3 TB Stilton Cheese, crumbled

Puree spinach in processor. Boil potatoes in salted water until tender. Peel them and transfer to a mixing bowl. Mash them. Heat 1 cup water in the saucepan, add 3 TB butter, plus salt, pepper and nutmeg to taste, bring to a boil and remove from heat. Beat in flour gradually, and then beat in eggs, one at a time. Combine mixture with the mashed potatoes, blend in spinach puree, and form dough with lightly floured hands into 2-inch bowls. Drop balls in batches into saucepan of boiling salted water, cook them for exactly 15 seconds after they rise to surface, and with a slotted spoon, transfer dumplings to paper towels (this can be substituted for store bought gnocchi's, but it is not the same). Preheat the broiler. Heat remaining butter in a skillet over low heat, add the cream and crumbled cheese, and cook mixture till cheese has melted and the sauce is smooth. Place dumplings in a baking dish, run momentarily under the broiler to brown slightly and cover with the sauce.