Potato Spinach Gnocchi

This delicious dish, also from Susan K. Finston (author of “”) is a creative pasta alternative for Pesach.


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


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.