Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound russet potatoes

  3. 2 pounds fresh spinach -- rinsed and -- partially dried

  4. 1 1/4 cups all-purpose flour

  5. 1 extra large egg -- beaten

  6. 1 teaspoon salt

  7. 2 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Fill a medium with cold and ice cubes. Set aside. Place the unpeeled potatoes in a saucepan with warm water to cover. Bring to a boil and cook until very tender, 20-25 minutes. Peel the warm potatoes and run them through a ricer or food mill on the finest setting on to a clean cutting board. In a pot with a lid, cook the spinach over medium heat, allowing it to steam in just the liquid remaining on the leaves, about 1 minute. Transfer the spinach to the ice bath to cool rapidly. Use tongs to remove the sponach reserving the ice bath. Drain well then wrap in a clean dish towel and twist to extract as much liquid as possible. Chop the spinach fine(and I mean fine) with knife. Add to the potatoes on the pastry board and sprinkle with flour. Make a well in center. add egg and salt, knead to form a dough.

  2. Bring about 6 quarts of water to a boil.

  3. Divide the dough into 4 balls. Roll each ball into 1-inch thick ropes and cut each rope into 1-inch-long pieces. Flick the pieces off the fork tines to establish the classic shape and drop 1- to 15 at a tome into boiling water. When all gnocchi float to the surface. use a slotted spoon or skimmer to transfer to the ice bath. Reprat same until all gnocchi are cooked.Remove from ice bath and drain, then toss with the olive oil in a mixing bowl, cover and refrigerate until read to use.


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