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Ingredients:
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Here we add a little cooked spinach to traditional
potato gnocchi for a zip of color. They're delicious
tossed with a pesto or your favorite marinara sauce
2 pounds medium Yukon Gold or russet
potatoes
3/4 teaspoon(s) salt
1 large egg yolk, beaten
5 ounces chopped fresh spinach
1 cup all-purpose flour, divided
Directions
Preheat oven to 400°F.
Pierce potatoes in several spots with a fork. Bake
directly on the center rack until tender when pierced
with a knife, 45 minutes to 1 1/4 hours, depending on
the size and type of your potatoes. Remove to a wire
rack and let stand until cool enough to handle, 15 to
20 minutes.
Scoop the insides out of the potato skins and push
through a potato ricer fitted with a fine disc onto a
clean counter. (If you don't have a ricer, mash the
potatoes until smooth.) Gather the potato into a
mound on the counter, sprinkle with salt, and let cool,
about 15 minutes.
Put a large pot of water on to boil.
Place the egg yolk in a food processor. Boil spinach
until tender, 2 to 3 minutes. Drain and squeeze out
liquid; transfer to the food processor with the yolk;
pulse until pureed.
Pour the spinach puree over the cooled potato and
then sprinkle 1 cup flour on top. Use a bench knife or
metal spatula to gently fold the flour and spinach
puree into the potatoes until combined (it will not look
like dough at this point). Gently squeeze, knead and
pat the dough until it holds together and resembles
biscuit dough or cookie dough. The dough will be a
little sticky; if it's very sticky, add more flour, about 1
tablespoon at a time, as necessary. Be careful not to
overwork the dough: overworked dough will yield
tougher gnocchi.
Pat the dough into a 1 1/2-inch-thick disk and then
divide it into 4 equal pieces. Working on a lightly
floured surface with lightly floured hands, roll each
portion into a 24- to 26-inch-long "snake," 1/2 to 3/4
inch wide. Start at the center of the dough and roll out
using your fingertips and very light pressure; gently
pull the dough out as you roll. Cut the snake into
3/4-inch pieces. Use your fingertip to make an
indentation (or "dimple") in the center of each
gnocchi. Place the gnocchi on a lightly floured baking
sheet as they are made. Repeat with remaining dough.
Adjust the heat so the water is at a gentle boil. Add
about one-quarter of the gnocchi at a time. When the
gnocchi float to the top, transfer to a parchment or
wax paper-lined baking sheet with a slotted spoon.
Continue boiling the gnocchi in batches until they are
all cooked, returning the water to a gentle boil
between batches. Serve immediately.
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