Recipe: Spinach and Potato Gnocchi - Article: Potato Gnocchi: Pasta Light as a Cloud

POTATO GNOCCHI: PASTA LIGHT AS A CLOUD

The first time I tasted gnocchi, a Swiss friend served these light little dumplings, baked in a tomato sauce and topped with melted cheese. When she showed me how to make this lightest form of pasta, I was amazed to find it delightfully easy.

This pasta can be finger tip-sized nuggets, shell-shaped curls grooved by the tines of a fork, or flat, round, scallop-like disks. They are made from flour, egg and water, like other pasta, plus a bit of grated Parmagiano-Reggiano cheese. Sometimes though, they are made with mashed potatoes, bound with just enough flour to form a soft dough. Another ingredient, such as ricotta cheese, pureed squash, or spinach may also be added, too. Potato gnocchi with spinach are my absolute favorite.

When making potato gnocchi, the cooked potatoes should be peeled and mashed as soon as they are cool enough to handle. A secret for handling the hot potatoes is to cut them in half after cooking and spear each half on the tines of a fork. Holding the fork-speared potato in one hand, use the other hand to gingerly lift off its skin, using the tip of a small knife to help.

Making gnocchi dough is primitively simple. I simply mash the potatoes with a fork, though you can use a potato ricer if you like. I use fresh spinach because it tastes so good and adds lightness to the gnocchi's texture. Since it is raw, you only have to rinse the leaves and spin them dry in a salad spinner. This takes little more time than defrosting frozen spinach and squeezing out its moisture, and it makes beautifully basil-green gnocchi.

Sauce these gnocchi lightly, so their sublime, fresh flavor comes through. They keep in the refrigerator for 2-3 days and freeze well. To reheat, combine with tomato sauce, cover, and bake in a 350 degree oven.

SPINACH AND POTATO GNOCCHI

3/4 pounds potatoes*
1 egg yolk
1 cup chopped fresh spinach leaves or 1/2 package defrosted frozen, squeezed dry
1/4 cup flour
2 tablespoons grated Parmesan cheese
1/4 teaspoon freshly ground pepper

Boil the potatoes. As soon as they are cool enough to handle, peel the potatoes. With a fork, mash the hot potatoes in a large bowl. Mix in the egg yolk and spinach.

Set a deep saucepan of water to boil.

Use the fork to blend the flour, cheese and pepper into the potato mixture. When it starts to come together, gently knead the dough until it forms a soft ball; this may take only 4-5 turns.

Divide the dough into four pieces. Tear each into six walnut-size pieces and roll them each into a ball.

Reduce the heat until the pot of water is barely simmering. Gently drop the gnocchi into the water, 6 at a time. They are done when they float to the surface, about 2 minutes. With a slotted spoon, transfer the cooked gnocchi to a soup bowl. Repeat, until all the gnocchi are cooked and divided among 4 bowls.

Heat your favorite marinara or fresh tomato pasta sauce. Pour it over the 4 servings of gnocchi, and serve. Pass additional grated cheese, if desired.

*Some recipes insist you use floury baking potatoes. I also get good results using red- or white-skinned potatoes.

TO MAKE AHEAD:
This recipe can be doubled or tripled and the cooked gnocchi frozen for up to 1 month.

Each of the four servings contains 151 calories and 2 grams of fat
Source: written for the American Institute for Cancer Research by Dana Jacobi