Recipe by Dee514
My grandmother used to make three different kinds of gnocchi (potato, spinach and ricotta). If you are not familiar with "gnocchi," they are a type of home made pasta (similar to cavatelli), usually made with a potato or cheese based dough. Spinach gnocchi are particularly good when tossed with butter and grated cheese, or olive oil and fresh minced garlic, or your favorite sauce.
Top Review by Zaccaria
The directions were easy to follow and the gnocchi came out just as they were suppose to, I do no know what went wrong, the tasted awful. Sticky and heavy. This is the first time I've tried the potato version and I do not think I will try again. I'm sorry, I'm sure I did something wrong but I cannot imagine what.
- 1 lb spinach, boiled,squeezed dry and strained
- 2 1⁄2 lbs potatoes, boiled,peeled and hand mashed
- 2 egg yolks
- 2 tablespoons grated parmesan cheese
- 1⁄4 teaspoon salt
- 5 tablespoons flour
- 5 quarts boiling water
- 3 tablespoons salt
- 4 ounces butter, for sauce (optional)
- 4 tablespoons grated parmesan cheese, for sauce (optional)
Directions See How It's Made
- In a large pot, add 3 Tablespoons salt to 5 quarts of water, bring to a boil.
- Place spinach, potatoes, egg yolks, Parmesan cheese, salt and four in a large bowl, use a wooden spoon or spatula to mix ingredients together to form a dough.
- On a floured board, roll dough into long, finger-thin ropes.
- Cut ropes into pieces about 1-2 inches long.
- Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
- After shaping all the dough, place about 20 gnocchi into a large pot of boiling, salted water.
- When they rise to the surface, remove them from the pot with a strainer.
- Place in a heated bowl.
- Keep water at a hard, rolling boil and continue cooking the gnocchi (20 at a time) until all are cooked.
- Toss with butter and grated Parmesan cheese or your favorite sauce and serve.