You can use this recipe to make spinach gnocchi: Thaw 1 10-ounce package frozen spinach, very finely chop the leaves, and squeeze out the moisture. Add it to the potatoes in the bowl, and sprinkle with an additional 2 tablespoons flour. Formed gnocchi can be refrigerated on a floured baking sheet, uncovered, up to 12 hours.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Lightly flour a baking sheet; set aside. Put the potatoes in a large saucepan, and cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce to a simmer; cook until the potatoes are very tender, about 25 minutes.
Step 2
Drain the potatoes. When they are cool enough to handle, peel them, then pass them through a ricer or food mill into a medium bowl. Sprinkle with the flour, and add the eggs. Sprinkle with the remaining 2 1/2 teaspoons salt and the pepper. Stir mixture with a fork to combine well.
Step 3
Turn out the dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide the dough into 4 to 6 pieces. Roll each piece into a long rope about 3/4 inch thick. Cut the ropes crosswise into 1-inch gnocchi.
Step 4
Roll a cut side of each dumpling against the tines of a fork with your thumb (forming ridges on one side and an indentation on the other). Set aside on the floured baking sheet until ready to cook.
