Potato Spinach Gnocchi
Published January 1, 2016
This delicious dish, also from Susan K. Finston (author of “”) is a creative pasta alternative for Pesach.
Ingredients
2 pounds potatoes
1 1/2 cups potato starch
1 egg, lightly beaten
2 teaspoons salt
1 pound cooked, finely chopped spinach (frozen or fresh)
1/2 teaspoon nutmeg
Optional: 1 Cup ricotta cheese for richer gnocchi
Reserve: 1/4 cup grated parmesan cheese
Directions
Peel, boil and mash potatoes.
Add remaining ingredients to create the gnocchi dough, adding additional potato starch in case the dough is too sticky
Fill a 4 – 6 quart pot with cold water and bring water to a boil
While the water is heating, form small patties out of the gnocchi and then carefully slide them one at a time into the boiling water
When the gnocchi rise to the top of the pot, they are ready – use a slotted spoon to remove them from the pot and place them in an oiled baking dish
Sprinkle with the parmesan cheese and bake at 375 degrees for 10 – 15 minutes to melt the cheese.