Spinach Gnocchi

Prep Time: 1 hour
Cook time: ½ hour 
Serves: 6
==Description==
I love making multi-coloured gnocchi. Experiment by changing the spinach to beets or squash...use your imagination...
==Ingredients==
* 1 lb baking potatoes – peeled and cut into quarters
* 2¾ oz spinach
* 1 tsp water
* 3 tsp butter
* 1 small egg, beaten
* ¾ cup all-purpose flour
* fresh basil sprigs
* 3 tbsp grated Parmesan cheese (if using a red or rose tomato sauce)
==Directions==
# Cook the potatoes in a pan of boiling salted water for 20 minutes.
# Drain well and press through a strainer into a bowl.
# Cook the spinach in 1-teaspoon water for 5 min, until wilted.
# Drain and pat dry with paper towels.
# Puree and stir into the potatoes.
# Add the butter, egg and half of the flour to the potato mixture, mixing well.
# Turn out onto a floured counter, gradually kneading in the remaining flour to form a soft dough.
# With floured hands, roll the dough into thin ropes and cut off ¾ inch.
# Press the center of each dumpling with your finger, drawing it toward you to curl the sides of the gnocchi, alternatively follow the same procedure on the back of a fork.
# Cover and set aside to chill.
# Bring a pan of salted water to a boil and cook the gnocchi for 2 - 3 minutes, or until they rise to the top of the pan.
# Drain well and transfer to serving dishes.
# Spoon your favorite sauce over the top and mix sprinkling with Parmesan cheese (if using a red or rose tomato sauce).
# Garnish and serve.
__NOTOC__
Category:Italian Vegetarian
Category:Gnocchi Recipes
Category:Potato Recipes
Category:Spinach Recipes
Category:Egg Recipes
Category:Wheat flour Recipes
Category:Basil Recipes
Category:Parmesan cheese Recipes