These came out looking more like mini-sausages than authentic gnocchi. I’m sure any Italian grandmother will freak out if they saw how I made these at home. It seems like a lot of work but after you mash the potatoes, they kind of form themselves with just the help of some extra flour. It’s helpful to have a Bravo TV marathon on in the background.
If making ahead of time, prepare them on a baking sheet and put in the freezer for about 15 minutes. Then transfer them to a Ziploc bag and keep in the freezer until ready to boil. Do not thaw them out; just throw them in a pot of boiling water when ready to serve.
6 medium-sized Yukon gold potatoes, washed
2 bunches of spinach, thoroughly washed, chopped
1 cup flour, and more for dusting
oil, salt, pepper
1. Cook potatoes in a large stock pot with boiling water, about 25 minutes. Remove from water and let cool. When cool enough to handle, peel by gently shredding the skin off with a fork. In a large bowl, mash potatoes. Add flour and egg to the mashed potatoes and combine well. Season with salt and pepper.
2. On a clean table surface dusted with flour, form medium-sized logs using hands. Keep sprinkling flour as necessary to avoid potatoes from sticking to hands. Slice off small quantity of dough and form mini-sausage-shaped “dumplings”.
3. In a large pot of boiling salted water, add the gnocchi and remove to a paper towel-lined plate using a slotted spoon when they float on top.
4. Heat some oil in a skillet. Fry the gnocchi until light brown on all sides. Remove to a serving plate and top with pesto.