Spinach Gnocchi
March, 2007

Serves 8 / Never made gnocchi before? Never fear: These tender, green-hued beauties are surprisingly easy. Make a bunch and freeze for future quick suppers. Serve with your choice of sauce.

2 pounds russet potatoes, unpeeled
1 1/4 cups all-purpose flour
3 egg yolks
1 pound fresh spinach, cooked, drained, and chopped (to yield about 1 cup cooked)
A few grinds of fresh nutmeg
1 teaspoon kosher salt
Semolina flour, for sprinkling

1. Bake potatoes at 400° until done, about 1 hour. While potatoes are still hot, peel and mash finely (or put through a ricer) into a pile on a clean counter or large cutting board. Make a well in the potatoes. Sprinkle half of the flour over the potatoes. Add yolks to well and cover with remaining flour, spinach, nutmeg, and salt. Chop with a kitchen scraper or knife to mix. When all ingredients are incorporated, knead briefly to form into a ball.
2. Cover a baking sheet with parchment paper and sprinkle with semolina. Tear off small amounts of dough, rolling each into a snake about 1/3 inch in diameter. Cut into 1-inch pieces and place on parchment paper–lined baking sheet.
3. Bring a large pot of salted water to a rolling boil. Transfer gnocchi to boiling water. Cook until they float, plus 1 minute. Drain.

Recipe provided by Hugo Matheson, chef and co-owner of The Kitchen, an eco-conscious eatery in Boulder, Colorado (www.thekitchencafe.com).

PER SERVING: 194 cal, 10% fat cal, 2g fat, 1g sat fat, 79mg chol, 7g protein, 38g carb, 3g fiber, 289mg sodium