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Potato and Spinach Gnocchi
1 1/2 lb spinach, or 14 oz. frozen leaf
spinach
2 lb waxy potatoes, scrubbed salt, to taste
2-2 1/2 cups flour
1 egg
pinch of grated nutmeg
1/4 cup butter
freshly grated Parmesan cheese, to serve
Serves 6
- Wash fresh spinach in several changes of cold water.
Pull off any tough stalks. Place in a large saucepan with only the
water that is clinging to the leaves. Cover the pan, and cook over
moderate heat, stirring occasionally, until the spinach is tender,
about 5-8 minutes to boil off some of the water. Remove from the
heat. Drain.
- Cook frozen spinach according to the instructions on the package.
Spread the spinach over a clean dish towel, roll it up and wring
out all excess moisture. Chop the spinach finely with a sharp knife.
- Place the unpeeled potatoes in a large pan of salted water. Bring
to a boil, and cook until the potatoes are tender but not falling
apart. Drain. Peel as soon as possible, while the potatoes are still
hot.
- On a work surface spread out a layer of flour. Mash the hot potatoes
with a food mill, dropping them directly onto the flour. Add the
spinach, and mix lightly into the potatoes. Sprinkle with about
half of the remaining flour and mix in lightly.
- Break the egg into the mixture, add the nutmeg, and knead lightly,
drawing in more flour as necessary. When the dough is light to the
touch and no longer moist or sticky it is ready to be rolled. Do
not overwork or the gnocchi will be heavy.
- Divide the dough into 4 parts. On a lightly floured board form
each into a roll about _ inch in diameter. Cut the rolls crosswise
into pieces about _ inch long.
- Hold an ordinary table fork with long tines sideways, learning
on the board. One by one press and roll the gnocchi lightly along
the tines of fork towards the points, making ridges on one side,
and a depression from your thumb on the other.
- Bring a large pan of water to a fast boil. Add salt and drop about
half the gnocchi in. They will sink to the bottom of the pan. When
they rise to the surface, after 3-4 minutes, the gnocchi are done.
Scoop them out with a large slotted spoon, and place in a warmed
serving bowl. Keep warm while the remaining gnocchi are boiling.
As soon as they are cooked, toss the gnocchi with the Rosa Maria
sauce, sprinkle with grated Parmesan, and serve.
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