|Spinach and Herb Homemade Gnocchi|
|Crispy and golden brown on the outside, light on the inside|
|Spinach Mashed Potatoes - ready to be made into the dough!|
|Fresh cut gnocchi|
|Ready for the freezer|
Spinach and Herb Homemade Gnocchi
- 3 cups fresh spinach
- 3 medium sized russet potatoes
- 1 tbs dried rosemary
- 1/2 tsp dried thyme
1/4 cup fresh grated Parmesan cheese
- A couple pinches of nutmeg
- 2 tbs butter
- 1/2 cup milk
- 2 eggs
- 1 1/2 cups flour (more or less, depending on when your dough starts to form)
- Salt and pepper
- Some extra virgin olive oil for frying
Start by (carefully!) poking holes in the potatoes with a sharp knife and then baking the potatoes for about half an hour or until you can stick a knife through the center of the potato with no resistance. When this happens, set the potatoes aside to let them cool. Meanwhile, in a pot, wilt the spinach and then wring it dry in some paper towels and set it aside.
Once the potatoes have cooled, peel the skins off with a knife and run the potatoes through a ricer (or you can mash by hand). Mix in the milk, butter, rosemary, Parmesan, thyme and nutmeg. Salt and pepper to taste. Add the spinach to the mashed potatoes and combine. In a separate bowl, mix the eggs together and then add them to the potatoes. Mix well. Gradually add the flour to the egg/potato mixture, 1/2 cup at a time, mixing it together with your hands and gradually adding more flour and continuing to mix until you reach a dough-like consistency. Once this has happened, lay some flour onto a flat surface and working in small batches, roll out the dough snake like and use a pastry cutter (or a knife) to cut little squares. Lay out the gnocchi onto a cookie sheet in one flat layer to freeze.
To prepare the gnocchi, bring salted water to a boil in a pot on the stove. Add the gnocchi and coil until they float (about 2-3 minutes). Remove from the water and transfer them to a pan with some heated olive oil. On medium high heat, fry the gnocchi until they are golden brown. serve immediately.