STANCATO’S POTATO & SPINACH GNOCCHI

INGREDIENTS

  • 1 1/2 lb spinach, or 14 oz. frozen leaf spinach
  • 2 lb waxy potatoes, scrubbed salt, to taste
  • 2-2 1/2 cups flour
  • 1 egg
  • Pinch of grated nutmeg
  • 1/4 cup butter
  • 1 Jar of Stancato’s Rosa Maria Sauce
  • Freshly grated Parmesan cheese, to serve
    Serves 6

DIRECTIONS

1) Wash fresh spinach in several changes of cold water. Pull off any tough stalks. Place in a large saucepan with only the water that is clinging to the leaves. Cover the pan, and cook over moderate heat, stirring occasionally, until the spinach is tender, about 5-8 minutes to boil off some of the water. Remove from the heat. Drain.

2) Cook frozen spinach according to the instructions on the package. Spread the spinach over a clean dish towel, roll it up and wring out all excess moisture. Chop the spinach finely with a sharp knife.

3) Place the unpeeled potatoes in a large pan of salted water. Bring to a boil, and cook until the potatoes are tender but not falling apart. Drain. Peel as soon as possible, while the potatoes are still hot.

4) On a work surface spread out a layer of flour. Mash the hot potatoes with a food mill, dropping them directly onto the flour. Add the spinach, and mix lightly into the potatoes. Sprinkle with about half of the remaining flour and mix in lightly.

5) Break the egg into the mixture, add the nutmeg, and knead lightly, drawing in more flour as necessary. When the dough is light to the touch and no longer moist or sticky it is ready to be rolled. Do not overwork or the gnocchi will be heavy.

6) Divide the dough into 4 parts. On a lightly floured board form each into a roll about _ inch in diameter. Cut the rolls crosswise into pieces about 1 inch long.

7) Hold an ordinary table fork with long tines sideways, learning on the board. One by one press and roll the gnocchi lightly along the tines of fork towards the points, making ridges on one side, and a depression from your thumb on the other.

8) Bring a large pan of water to a fast boil. Add salt and drop about half the gnocchi in. They will sink to the bottom of the pan. When they rise to the surface, after 3-4 minutes, the gnocchi are done. Scoop them out with a large slotted spoon, and place in a warmed serving bowl. Keep warm while the remaining gnocchi are boiling. As soon as they are cooked, toss the gnocchi with the Rosa Maria sauce, sprinkle with grated Parmesan, and serve.

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