Spinach Gnocchi (potato dumplings)

"I saw a couple other spinach gnocchi recipes on here, but this is a bit different so I thought I'd post it. It is very filling and great with a side of steamed broccoli. The prep time is mostly chilling."
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Ready In:
1hr 45mins




  • Peel potatoes and boil in salted water about 20 minutes or until able to mash, then place in a large mixing bowl and well.
  • Mash.
  • Steam spinach in a couple tbsp water covered about 5 minutes or until wilted, then remove and pat dry with a paper towl.
  • Chop spinach into approximately 1/4 inch pieces and then mix into potatoes.
  • Add butter, egg, garlic salt, and half of the flour and mix together well.
  • Place dough onto a floured surface and knead in the remaining flour to form a soft dough.
  • Roll dough into about 1 inch thick ropes then cut off 1 inch pieces and roll into a ball.
  • With floured hands press the center of each dumpling to form a trough in the middle.
  • Allow gnocchi to chill for about an hour, then place in salted boiling water and allow to cook about 5 minutes.
  • Drain and serve with tomato sauce.

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I am 31, and a cytotechnologist in the Navy (Don't know what it is? Don't feel bad, few people do)with just under 10 years to retirement. Kerrbear is my wife and we have two GREAT kids, Aidyn (4) and Kelsi (2). Next to my family hockey is my favorite thing in the world, watching, playing, anything to do with hockey, in particular my sons hockey and the Vancouver Canucks. After hockey cooking is the other thing I really enjoy. I'm very open to trying new foods of all cuisines, however the one thing I refuse to try is balut. I could not see myself trying it without MUCH help from a bottle of something very strong.
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