Combine the cold mashed potatoes, egg yolks and 2 cups all purpose flour in a large bowl. Use clean hands to gently combine the mixture, kneading lightly until the mixture forms a soft dough ball. When you roll the ball around the bowl it should not stick.
Place the dough onto a lightly floured surface and divide into 6 pieces with a sharp knife. Using clean, dry hands, take one of the pieces and gently roll into a long tube, about 3/4" in diameter. Cut the dough into 1 inch pieces using a sharp knife.
If desired, gently roll the little dough piece into a ball using your hands and gently press into the tines of a fork, then carefully roll it off, almost folding it in half while rolling it off, creating indentions in the dough. Repeat for the remaining dough balls.
Bring a large pot of water to a rolling boil and add about 1 tbsp of salt. Carefully drop the dough balls into the boiling water and let cook until they begin to float to the top of the water. Use a slotted spoon to remove from the water, letting any excess water drain off. Place cooked gnocchi on a plate and keep warm.
For the Sauce:
Melt 2 tbsp butter over medium heat, then add in garlic and cook until fragrant (about 30 seconds). Add in the white wine, stir and let cook until liquid is reduced to about half.
Pour in the heavy cream and parmesan cheese, stirring to heat through and melt the cheese. Reduce heat to medium-low and add in the chopped spinach and stir until wilted.
Season with salt and pepper to taste and add a pinch of red pepper flakes.
Add cooked gnocchi to the sauce pan and stir to coat. OR if desired, serve gnocchi on a plate with sauce spooned on top. Top with extra parmesan cheese if desired. Enjoy!
Recipe also works with 2 cups of Bob Evans Original Mashed Potatoes in place of the All Natural Mashed Potatoes.