These Italian dumplings can be served with tomato sauce, Alfredo sauce, or simply as this recipe does, with a little olive oil and cheese. The potato and spinach will give your family iron and fiber.
Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium
- 1 lb. potatoes
- 3⁄4 cup flour
- 1⁄2 tsp. salt
- 1 egg, beaten
- 1⁄2 cup chopped cooked spinach
- 2 Tbsp. olive oil
- 1⁄4 cup grated Parmesan cheese
- Scoop the cooked potato flesh out of the skin and mash it with a fork or put it through a potato ricer or food mill. Use your hands to toss the potatoes in a bowl with the flour and salt. Use a light touch.
- Make a well in the center of the potato mixture and put the egg and spinach into it. Gradually incorporate the potato mixture into the egg mixture to make a dough. Roll dough into 1-inch logs and cut 1-inch pieces off the logs.
- For the traditional indentations, roll each piece down the tines of a floured fork and flick it off with your thumb.
- Bring a pot of salted water to a boil, add the gnocchi, stir, and then cook until gnocchi floats to the top, about 5 minutes.
- Drain the gnocchi and put it in a serving dish. Toss the gnocchi with olive oil to coat. Sprinkle the Parmesan cheese over it and serve immediately.