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In a large bowl combine the pork, cheese, egg, pepper, and Italian spices.
Combine the meat mixture really well and form the balls into two-inch meatballs.
Set a pot of water to boil.
Add some olive oil to a skillet and add your meatballs and brown on all sides.
When the balls are browned, cover the skillet with a lid, set heat to low and let cook for 15 minutes.
Remove the meatballs from the pan after the 15 minutes.
Boil the gnocchi or potato dumplings according to the package.
When the dumplings or gnocchi float to the top, heat your skillet and add the cup of broth. Bring this to a simmer and scrape up the meat bits and pork juices up with a rubber spatula to add flavor to the broth. With a slotted spoon remove the dumplings or gnocchi from the water it was cooked in, add the dumplings by the spoonful to the skillet. Reserve some of the water.
Sauté the gnocchi or the dumplings in the skillet. Let the dumplings get crispy and turn over slowly so all sides are crispy.
Add the meatballs back to the skillet, the 2 C of the arugula and spinach and about ¼ C of the dumpling water. Bring to a simmer and let cook for about 10 minutes. Toss slowly together until it is mixed.
Serve and eat! You may want to add some Parmesan cheese and black pepper to the top.