Peel potatoes and boil/steam until completely cooked. Mash potatoes until fine grains then set aside to cool completely. In the mean time steam spinach until wilted, then squeeze out any excess fluid and allow to cool.
Once cooled, mix together all ingredients in a large bowl.
Once well combined, divide mixture into 4 portions and on a well floured surface roll portions of mixture one at a time into lengths about 1cm in diameter. Chop the length into small portions (about 1cm long), place on a tray and press gently with a folk. Repeat until all mixture and been rolled.
Cover trays with cling wrap and place in the fridge for at least 1/2 hour (can be made several hours ahead of time)
When read to consume, preheat a grill. In a large pot of boiling water cook gnocchi in batches. Once gnocchi rises to the surface of the pot cook for a further minute before removing from the water with a slotted spoon.
Once removed from the water place in a single layer under the grill for about 3 -4 minutes or until golden.
Serve with a basic tomato sauce or with a walnut dressing (below)
1 tablespoon of olive or canola oil
1 large red onion, chopped
garlic to taste
1/2 cup of chopped walnuts
1/4 cup fresh basil
1/4 cup stock
1/4 cup dried craisins or currents optional
In a frypan, heat oil over a medium heat. Add onion and garlic and sauté until tender. Add walnuts and cook for several minutes until they begin to golden. Add currents, basil and stock and allow to simmer for a few minutes. Spoon over Potato and Spinach Gnocchi.
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