Boil whole potatoes in water for 20-25 minutes until tender.
Peel the potatoes while they are still warm.
Mash the potato flesh in a bowl until smooth.
Combine mashed potato with flour and goats' cheese to form a dough.
Roll dough into 2cm diameter logs and cut into 2cm pieces.
Boil gnocchi in salted water until they float to the surface.
Refresh gnocchi in iced water, drain, and dry on a baking tray.
Preheat the oven to 200°C.
Place three sage leaves under the skin of each chicken breast.
Rub butter onto the skin and season with salt and pepper.
Roast chicken at 200°C for 10 minutes, then 150°C for 15 minutes.
Remove chicken and reduce chicken stock in the pan by half.
Simmer gnocchi and cream in the stock until slightly thickened.
Sauté spinach in olive oil for 1-2 minutes until wilted.
Serve chicken with spinach, gnocchi, and the cream sauce.