- 8 oz potatoes (peeled, boiled, and mashed)
- 2 oz plain flour
- 1 egg
- 1 oz of Ricotta Cheese
- 2 oz Parmesan cheese, grated.
- salt and black pepper, to taste
Sauce:
- 2 oz olive oil
- 1 Cup Spinach (Chiffonade)
- 2 oz Asiago cheese, grated.
- ½ tsp Lemon zest
- 1/8 cup lemon juice
- 1 garlic clove minced
- 1 tbsp chopped walnuts
- Cooking water as needed (1 TBS)
- Salt TT
- Combine potato with flour, eggs, ricotta, the first 2 oz of grated Parmesan cheese and a pinch of salt; mix well to form a dough.
- Roll dough out to a 2cm thick rope on a lightly floured surface; slice into aprox 1-inch pieces. You can make grooves by rolling each piece over a fork. Cover gnocchi with a clean tea towel until ready to cook.
- Make the Sauce:
- Toss all ingredients together while whisking in the olive oil.
- Bring a pot of lightly salted water to the boil; add gnocchi and cook until pieces rise to the surface, and then 60 seconds.
Scoop gnocchi out onto a serving dish; use some of the cooking water to thin out your sauce, and toss it with the Gnocchi, and serve.