Nana's Spinach Gnocchi

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

1. In a large pot, add 3 Tablespoons salt to 5 quarts of water, bring to a boil.
2. 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.
3. On a floured board, roll dough into long, finger-thin ropes.
4. Cut ropes into pieces about 1-2 inches long.
5. Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
6. After shaping all the dough, place about 20 gnocchi into a large pot of boiling, salted water.
7. When they rise to the surface, remove them from the pot with a strainer.
8. Place in a heated bowl.
9. Keep water at a hard, rolling boil and continue cooking the gnocchi (20 at a time) until all are cooked.
10. Toss with butter and grated Parmesan cheese or your favorite sauce and serve.