Spinach Gnocchi

Prep Time: 1 hour

Cook time: ½ hour 

Serves: 6

Description
I love making multi-coloured gnocchi. Experiment by changing the spinach to beets or squash...use your imagination...

Ingredients

 * 1 lb baking potatoes – peeled and cut into quarters
 * 2¾ oz spinach
 * 1 tsp water
 * 3 tsp butter
 * 1 small egg, beaten
 * ¾ cup all-purpose flour
 * fresh basil sprigs
 * 3 tbsp grated Parmesan cheese (if using a red or rose tomato sauce)

Directions

 * 1) Cook the potatoes in a pan of boiling salted water for 20 minutes.
 * 2) Drain well and press through a strainer into a bowl.
 * 3) Cook the spinach in 1-teaspoon water for 5 min, until wilted.
 * 4) Drain and pat dry with paper towels.
 * 5) Puree and stir into the potatoes.
 * 6) Add the butter, egg and half of the flour to the potato mixture, mixing well.
 * 7) Turn out onto a floured counter, gradually kneading in the remaining flour to form a soft dough.
 * 8) With floured hands, roll the dough into thin ropes and cut off ¾ inch.
 * 9) Press the center of each dumpling with your finger, drawing it toward you to curl the sides of the gnocchi, alternatively follow the same procedure on the back of a fork.
 * 10) Cover and set aside to chill.
 * 11) Bring a pan of salted water to a boil and cook the gnocchi for 2 - 3 minutes, or until they rise to the top of the pan.
 * 12) Drain well and transfer to serving dishes.
 * 13) Spoon your favorite sauce over the top and mix sprinkling with Parmesan cheese (if using a red or rose tomato sauce).
 * 14) Garnish and serve.