Ingredients

The following ingredients have 4 Servings
  • 1 lb potatoes (450g)
  • 4 1/2 oz spinach (125g, weight after any stems have been removed)
  • 1 egg
  • 1 cup all purpose flour (140g plain flour)
  • 1 dash nutmeg
  • salt and papper
  • 1/4 cup parmesan (10g, finely grated)
  • 2 tbsp cream cheese (optional)

Instruction

  • Peel and boil the potatoes until tender.
  • Place spinach in a bowl, pour over the water from the potatoes and leave for a couple minutes to wilt.
  • Drain both the potatoes and spinach. Place spinach in a dish towel and squeeze out as much water as possible.
  • Roughly chop the spinach and add to the potatoes. Blend both together - this can be easier after giving the potatoes a bit of a mash first.
  • Allow the potato-spinach mixture to cool then add the remaining ingredients and mix well.
  • Flour a work surface and your hands.
  • Take large spoonfuls of the mixture and roll out into a log then cut off chunks and roll into balls.
  • Bring a shallow pan of water to the boil. Add a few gnocchi at a time to the water, keeping it boiling.
  • When the gnocchi rise to the top, remove with a slotted spoon to an oiled bowl and repeat.
  • Serve with pesto, or simply olive oil and topped with parmesan.