Everyone loves gnocchi – and making your own means it’s even more satisfying! Serve with a fresh green salad and plenty of extra Parmesan.
Put the potatoes in a large pan and cover with cold salted water. Bring to a boil and simmer for 15 minutes until the potatoes are just cooked. Drain and allow the potatoes to steam dry a little in the colander for a few minutes.
Mash the potatoes but don’t add any milk or butter. Check the weight of the mashed potatoes – you need 400g (13oz) to make the gnocchi.
Wash the spinach leaves and cook quickly in a hot dry pan for 30 seconds. Drain, squeeze out as much liquid as possible and then dry on kitchen paper.
Chop the spinach as finely as possible and season well.
Add the flour to the mashed potato and mix until well combined. Stir the beaten egg, the Parmesan, and the chopped spinach into the potato and flour mixture and bring together to form a dough.
On a floured surface, roll the dough out into a sausage shape measuring 2cm (1in) in diameter, and then cut into 3cm (1 1/2in) long pieces.
Arrange the gnocchi on a baking tray lined with nonstick baking paper and chill in the fridge until needed.
Bring a large pan of water to a boil, turn to a simmer, and then drop the gnocchi – do batches of around 10 at a time – in and cook for 2-3 minutes (they will float to the top when cooked). Lift out with a slotted spoon and drain on kitchen paper.
Melt a little butter in a hot frying pan and cook the drained gnocchi for 2-3 minutes, turning up the heat at the end to brown the butter and adding a squeeze of lemon juice.
Divide the gnocchi and lemon butter between 4 bowls and garnish with the chopped chives. Serve with a chunk of Parmesan for guests to grate over.
See more Potato recipes
Recipe taken from the SORTED food recipe collection.