Potato gnocchi and spinach gnocchi
The less flour you use, the lighter the gnocchi, but the more likely they are to turn mushy while they wait, while you handle them and in the water. For 1 kg (2¼ lb) of potatoes, use anywhere from 200 to 300 g (1⅔ to 2½ cups) of flour.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Cuisine: Italian
- Diet: Dairy-Free, Vegan, Vegetarian
Ingredients
Potato gnocchi
- 1 kg (2¼ lb) potatoes (older, floury potatoes if you can find them)
- 220 g (1¾ cups) all-purpose flour
Potato and spinach gnocchi
- 1 kg (2¼ lb) potatoes (older, floury potatoes if you can find them)
- 300 g (10 oz) spinach
- 250 g (2 cups) all-purpose flour
To cook and serve
- Salt, for the cooking water
- Sage butter or tomato sauce
- Grated Parmesan
Instructions
- For the spinach version, wilt the spinach and let it cool, then squeeze out the water very, very well and chop it very finely.
- Boil, steam or bake the potatoes in their skins until tender. Let them cool just a little, then peel.
- Mash the potatoes finely with a potato ricer. Add the spinach, if using, and mix well.
- Using your hands (rubber gloves help, as the potatoes are hot), work the flour into the potatoes thoroughly but with a light touch.
- Roll pieces of dough into long ropes about 1.5 cm (½ in) thick, about the thickness of a Havana cigar.
- Cut the ropes into pieces about 2 cm (¾ in) long. Roll each one lightly along the tines of a fork to make grooves that hold the sauce.
- Place on well-floured dish towels so the gnocchi don’t stick.
- Cook in plenty of boiling salted water. The gnocchi are ready when they float to the surface. Add more as you scoop out the cooked ones, but don’t crowd the pot.
- Serve with a simple sauce, such as sage butter or tomato, so you can really taste the gnocchi. Parmesan is a must!
Find it online: https://organictuscany.org/recipes/gnocchi/