Ingredients

The following ingredients have 9 Servings
  • 2 lb. russet potatoes, peeled and cut into 1-inch pieces
  • 1 tablespoon flaxseed meal
  • 1 cup white whole wheat flour, plus more for dusting
  • ½ teaspoon regular or sodium-free baking powder
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1½ lb. assorted fresh mushrooms, sliced (9 cups)
  • 4 cups fresh baby spinach or a mix of baby spinach and arugula
  • ½ cup chopped fresh parsley
  • ⅓ cup tahini
  • ¼ cup lemon juice
  • 3 cloves garlic
  • Crushed red pepper (optional)

Instruction

  • Place potatoes in a large pot; add enough water to cover. Bring to boiling; reduce heat. Simmer 15 to 20 minutes or until tender; drain potatoes. Return to pot; cook over low, stirring gently, 1 to 2 minutes or until potatoes look dry. Transfer to a baking sheet lined with parchment paper. Let cool to room temperature.
  • Meanwhile, in a bowl combine flaxseed meal and 3 tablespoons water. Let stand 15 minutes. In a small bowl combine flour and baking powder; season with salt and black pepper.
  • Press potatoes through a ricer or food mill into a very large bowl. Sprinkle with flour mixture and lightly toss to combine (use hands or a large silicone spatula). Add flaxseed mixture; gently toss to combine. Turn onto a lightly floured surface; gently knead just until smooth. (Do not overwork or add too much flour.) Divide dough into four portions.
  • Line a large baking sheet with parchment paper; lightly dust with flour. Roll each portion into a long, thin rope ¾ to 1 inch thick. Cut into ½-inch pieces. Place pieces on prepared baking sheet. Create ridges in pieces by pressing gently with tines of fork dipped in flour.
  • Bring a large pot of lightly salted water to boiling. Reduce heat to a simmer. Add half of the gnocchi. Return to a simmer. When gnocchi float, use a slotted spoon to transfer them to a tray or shallow baking pan. Repeat with remaining gnocchi.
  • In an extra-large nonstick skillet cook mushrooms over medium, stirring occasionally, until tender and all liquid evaporates. Stir in spinach until just wilted. Add gnocchi; toss to combine. Season with salt and black pepper.
  • For sauce, in a blender or small food processor combine parsley, tahini, lemon juice, and garlic. Blend until smooth. Add water, 1 tablespoon at a time, until sauce is drizzling consistency. Drizzle over gnocchi mixture. If desired, sprinkle with crushed red pepper.