Yellow/Yukon Potatoes ~ 500g (350g when peeled, riced or smashed)
All Purpose Flour ~ 50g
Raw Spinach - 2 cups
(+ extra 150g)
Large Egg ~ 1
Salt and Pepper to taste
Olive Oil
For the Spinach
Add some olive oil to a pan and turn the heat on medium high, when oil is hot, add the spinach and sauté for about 3-4 minutes, or until the spinach has become tender and fully cooked.
Remove and place on a paper towel to remove as much water as possible.
Using a food processor, blender, or your best knife skills, chop the spinach as finely as possible, almost turning it into a paste.
For the Gnocchi
Boil potatoes for about 40 mins until they can be easily pierced with a knife.
Once ready, cover and let them reach room temperature. Then, peel and mash the potatoes, ensuring no clumps remain.
Mix the egg and the spinach in a bowl and add the potatoes. Incorporate the egg into the potatoes. Gradually add the flour in quarters, combining gently each time.
Knead the dough gently until all the flour is absorbed. Avoid over-kneading. The dough should be dry and not stick to the board. Add extra flour if needed.
Flatten the dough to about 3/4 inch thick. Cut strips about 3/4” wide and roll them to about 1/2” thick. Sprinkle some flour on top to prevent sticking.
Cut the rolled "snakes" into small pieces, about 1/2” thick. Sprinkle flour on the cut gnocchi to prevent sticking.
Repeat until all gnocchi are cut. Avoid stacking the gnocchi to prevent sticking.
Finally, press each gnocco on a fork or a wooden gnocchi board and roll it to give it the classic gnocchi texture.
