Prep 30 mins
Cook 10 mins
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.
- 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)
- 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.
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.
Very tasty and very easy to do. I don't know what happened to Mom 2 many but the consistency was just right. I never mash potatoes in a food processor. I warmed some olive oil and garlic as a sauce and the combination was wonderful. Just served this with a big mixed leaf salad and it turned into a meal fit for a Queen.
Not sure what happened...followed directions to a tee, except used food processor. The mixture was the consistency of runny oatmeal. Maybe more like 5 cups than 5 tbsp of flour??