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Potato and Spinach Gnocchi
Potato and Spinach Gnocchi
(Gnocchi di Patate e Spinaci)
 
 
Ingredients:

1 and 3/4 lbs (800 grams) potatoes
1 and 1/2 lbs (675 grams) spinach
2 egg yolks, lightly beaten
2 oz (50 grams) butter, melted
7 oz (200 grams) plain flour, plus extra for dusting
2 oz (50 grams) Parmigiano cheese, freshly grated
Salt

Directions:

Cook the spinach, in just the water that is clinging to the leaves after washing, for about 5 minutes.

Drain, squeezing out as much liquid as possible.

Chop the spinach.

Cook the potatoes in lightly salted, boiling water for about 25-30 minutes until tender.

Mash them while still hot.

Mix the potato together with spinach and flour.

Season with salt.

Beat in the egg yolks.

Knead the dough for a few minutes.

Shape the dough into several long rolls, about 2/3 inch (1 .5 cm) in diameter.

Cut into 3/4 inch (2 cm) lengths and press them gently against the underside of a grater.

Dust lightly with flour. Bring a large pan of lightly salted water to a boil.

Add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.

Drain well and arrange on a warm serving dish.

Pour the butter over them and sprinkle with the Parmigiano cheese. Serves 4.

That's it!
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