Gnocchi di Patate

Gnocchi di Patate

• 2 lbs. potatoes
• ¾ cup flour
• 2 beaten eggs
• Salt (to taste)
• Butter (for serving/dish)
• Grated Parmesan (for serving)

Gnocchi Verdi

• 2 cups cooked, chopped spinach, pressed as dry as possible
• 2 lbs. creamy ricotta cheese
• 4–6 heaping tablespoons grated Parmesan
• Salt (to taste)
• 3 egg yolks
• 3–4 tablespoons white flour
• Nutmeg and basil (noted as optional additions)
• Nutmeg and basil (noted as optional additions)

Gnocchi Verdi Sauce

• Parmesan and ¼ lb. melted butter
• Parmesan and ¼ lb. melted butter

Gnocchi di Patate

1. Boil and mash the potatoes.
2. Mix the mashed potatoes with the flour, eggs, and salt.
3. Roll the dough by hand on a floured surface to form long "frankfurter" shapes.
4. Cut into 1½-inch lengths.
5. Press one edge of each piece to form a dimple.
6. Boil in salted water a few at a time.
7. Scoop out with a perforated spoon when they rise to the top.
8. Keep warm in a buttered dish.
9. Serve with butter and grated Parmesan, or any sauce.

Gnocchi Verdi

10. Combine the well-drained chopped spinach, ricotta, grated Parmesan, salt, egg yolks, and flour (and nutmeg and basil if desired) into a dough.
11. Shape and cook as directed — steps not included on this card.
12. Serve with melted butter and Parmesan sauce.