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Spinach Gnocchi with Garlic and Walnuts

These pasta-potato dumplings are tender and filling! They freeze well, and keep best in an airtight freezer bag for time saving. Try a pesto or tomato sauce, and experiment with your favourite herbs.

You will need:

  • 1 1/2 lb boiling potatoes
  • 1 large egg
  • pinch salt
  • 1/4 cup grated Parmesan cheese
  • 1 cup cooked spinach, squeezed dry
  • 1 tsp dried basil
  • 1 1/4 cups whole wheat flour
  • 1 cup unbleached white flour
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/3 cup walnuts (chopped are o.k., although larger pieces are more decorative)
  • 3 tbsp chopped parsley

    • Boil potatoes until tender, about 30 minutes. Drain, cool slightly and mash. Add egg, salt, cheese, spinach and basil. Mix thoroughly. Work flour into potato mixture. Turn dough out onto lightly floured surface and knead until smooth.

    Line baking sheet with wax or parchment paper and lightly flour. Break off small pieces of dough, and roll into balls, about a quarter inch in diameter. Place in a single layer on prepared pan. Continue until all dough is formed. (At this point, freeze dumplings for later use, or continue with fresh gnocchi)
    Bring a large pot of water to boil. Meanwhile, heat oil over medium heat in a skillet. Add garlic and cook for one minute, stirring often. Add walnuts(chopped walnuts are o.k.), reduce heat to low, and cook one more minute. Remove from heat.

    When water boils, add salt. Working in batches, drop gnocchi into water. Cook for 10 seconds AFTER dumplings rise to surface, about 10 minutes in total. Remove with slotted spoon and divide among eight serving bowls. Reheat olive oil mixture, then spoon over gnocchi. Sprinkle parsley over top. Serve.
     

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