Ingredients

1 lb spinach, boiled, squeezed dry and strained

2 1/2 lbs potatoes, boiled,peeled and hand mashed

4 tbsp corn starch (as an egg substitute)

2 tablespoons grated parmesan cheese

1/4 teaspoon salt

5 tablespoons flour

5 quarts boiling water

3 tablespoons salt

4 ounces butter, for sauce (optional)

4 tablespoons grated parmesan cheese, for sauce (optional)

Preparation

  1. In a large pot, add 3 Tablespoons salt to 5 quarts of water, bring to a boil.
  2. Place spinach, potatoes, egg yolks, Parmesan cheese, salt and four in a large bowl, use a wooden spoon or spatula to mix ingredients together to form a dough.
  3. On a floured board, roll dough into long, finger-thin ropes.
  4. Cut ropes into pieces about 1-2 inches long.
  5. Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
  6. After shaping all the dough, place about 20 gnocchi into a large pot of boiling, salted water.
  7. When they rise to the surface, remove them from the pot with a strainer.
  8. Place in a heated bowl.
  9. Keep water at a hard, rolling boil and continue cooking the gnocchi (20 at a time) until all are cooked.
  10. Toss with butter and grated Parmesan cheese or your favorite sauce and serve.