Guest guest Posted July 26, 2005 Report Share Posted July 26, 2005 Potato-Spinach Gnocchi 2 pounds russet or baking potatoes, scrubbed 1 10 oz pkg frozen spinach 1 1/4 c unbleached allpurpose flour, plus more as needed salt Bake the potatoes at 400* til tender, about 50 minutes, and peel. Rice or mash and cool to room temperature. Bring 1 quart of water to a boil and add the spinach. Cook until tender, about 5 minutes. Drain and cool. Squeeze as much moisture out as you can. Finely chop and squeeze some more (you can't squeeze it too much). Mix it in with the potatoes. Might as well use your hands. Sprinkle the flour and 1 tsp of salt over the potato-spinach mixture. Work into a soft, smooth dough, adding 1/4 cup of flour at a time as need to prevent sticking. Break off a hunk and roll it into a rope about 3/4 " thick. (If it's too soft to hold as a rope, put it back in the bowl and work in a little more flour, then try again.) You can test the texture by making a rope, cutting off two little pieces, and dropping in boiling water. When they float, take 'em out and taste them - if they're too mushy, add some more flour to the dough. Ok, back to the 3/4 " rope. Cut off 3/4 " lengths, and press against a fork to make an indentation. Here's a description of the pressing process, to make it efficient: " Hold a fork, butter paddle or meat mallet in one hand and press 1 piece of dough against the ridged surface with the index finger of your other hand to make an indentation in the center. Flip and roll the dough off the ridges and allow it to drop onto the work surface below. The gnocchi should look like slept-on pillows on one side with several thin grooves on the other. " It's kinda like tying shoes - harder to describe than to do! :-) You can refrigerate these for an hour or so, or freeze in a single layer on a pan, and when frozen transfer to a baggie or container. They'll keep about a month frozen. To cook: boil a big pot of water (gentle boil). Add some salt. Add a big handful of gnocci. When tehy float, they're done (maybe 2 minutes? a little longer if you've frozen them). Good with cheese, pesto... marinara.... gorgonzola.... Adapted from Jack Bishop's _The COmplete Italian Vegetarian_ The quote above was his description of the prssing/flipping process... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2005 Report Share Posted July 26, 2005 ooo...two of my favorite ingredients, especially when they are together...I can taste them already with some butter and salt... I look forward to trying this! I only made plain ones! m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2005 Report Share Posted July 26, 2005 > oooh yeah, that sounds GOOD! > thanks Amy!! =) Lemme know whatcha think when you make it! :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2005 Report Share Posted July 26, 2005 > ooo...two of my favorite ingredients, especially when they are > together...I can taste them already with some butter and salt... > > I look forward to trying this! I only made plain ones! Cool! ENjoy!! :-) Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.