Homemade Spinach Gnocci Back to home page

10 oz fresh spinach 2 large baking potatoes 4 tsp salt 2 eggs 1 TBS galt power/salt ¼ cup parmasean cheese 6 + cups of flour In two separate pots boil water. Grate potatoes with cheese grater or food processor. In pot A place shredded potatoes for approx 2 minutes or until soft. Plce spinach into pot B for 45 seconds - remove and place directly in ice water. Remove potatoes and place in refrigerator/freezer until cool. Ring out spinach as much as possible with hands, and then place in a clean dish rag and ring some more. Chop spinach fine, and add to large mixing bowl along with, potatoes, eggs, salt, garlic salt and 3 cups of flour. Need mixture thoroughly adding more flour as needed. Dough will become very sticky - continue to add flour to your hands to help process. (At this point you can refrigerate dough for 2 hours) or place on floured counter top to continue the flour process. (maybe 2 man job) Continue to add flour until dough no longer sticks to your hands (approx 6 + cups). Tear off section of dough and roll into quarter sized logs. Cut into ¼ inch disks and add to boiling water, pasta is done when they float.  Serve with favorite sauce. Marinara, alfredo, or vodka.  Feeds 8 -10. Also - freezes well (uncooked)