I see all kinds of gnocchi out there – sweet potato, whole wheat, ricotta, pumpkin… and I want to make them all. But first… GREEN GNOCCHI.
People are always put off by green things and I really don’t get it. You should see the looks I get when I bring in my green smoothies to work. They think I’m insane. But once you try one… you never go back. Nothing is ever the same.
The thing is, spinach (which is the green part of the recipe), has very little taste. I definitely can’t taste it in my smoothies, although there is the slighted delectable hint of it in this gnocchi.
The trick here is to fry the gnocchi up afterwards and then drizzle it in brown butter. OMG good. And then douse it in parm. OMG amazing.
And I know my gnocchi are misshapen. I need one of those gnocchi-shaping tools. But my gnocchi would still probably be hopeless because I am the least patient person ever and just want to EAT THEM.
- 1 cup spinach, packed
- 1 large potato
- 1 egg yolk
- 1 cup all-purpose flour
- Sea salt, to taste
- Parmsesan cheese
- 4 tbsps butter
- Peel and boil the potato. It has to be really soft. Mash it in a bowl until there are no lumps. In a food processor, puree the spinach with the egg yolk. Add the mixture to the mashed potato and mix. Add sea salt. Gradually add flour and stir to form a dough. Continue adding flour until the dough is no longer sticky. Roll it out on a floured surface into a log and divide until workable portions. Roll out the portions and cut into gnocchi pieces. Boil the gnocchi until floating, and then transfer to a frying pan with 1 tbsp of the butter. Fry the gnocchi until golden. In another pan, heat 3 tbsps of butter, stirring constantly, until brown. That's your brown butter! Remove from heat immediately as it takes seconds to burn. Toss the fried gnocchi in it and sprinkle with parmesan.