We serve our gnocchi with a garlic-and-walnut infused olive oil, but you can also serve them with pesto, tomato sauce or sage butter.
- 1 1/2 lbs. boiling potatoes
- 1 large egg, lightly beaten
- 1/8 tsp. salt
- 1/4 cup grated Parmesan cheese
- 1 cup cooked spinach, squeezed dry
- 1 tsp. dried basil
- 2 1/4 cups white whole wheat flour or whole wheat flour
Garlic and Walnut Topping
- 1/4 cup olive oil
- 2 cloves garlic, minced (2 tsp.)
- 1/3 cup chopped walnuts
- 3 Tbs. chopped fresh parsley
Put potatoes into large pot and add cold water to cover. Bring to a boil and cook until tender, about 30 minutes. Drain. Cool slightly, peel and mash in a large bowl. Add egg, salt, cheese, spinach and basil. Mix thoroughly. Gradually work flour into potato mixture. Turn dough out onto lightly floured surface and knead until smooth and elastic.
Line baking sheet with wax paper and lightly flour. Break off small pieces of dough and roll into balls about 3/4 inch in diameter. Place in a single layer on prepared pan. Continue until all dough is formed.
Bring a large pot of water to a boil. Meanwhile, in medium skillet, heat oil over medium heat. Add garlic and cook, stirring often, 1 minute. Add walnuts, reduce heat to low and cook, stirring often, 1 minute more. Remove from heat.
When water boils, add salt then working in batches, drop gnocchi into water. Cook 10 seconds after dumplings rise to surface, about 10 minutes total. Remove with slotted spoon and divide among 8 serving bowls. Reheat olive oil mixture, then spoon over gnocchi. Serve warm.
- Calories: 321
- Carbohydrate Content: 46 g
- Cholesterol Content: 28 mg
- Fat Content: 11 g
- Fiber Content: 4 g
- Protein Content: 9 g
- Saturated Fat Content: 2 g
- Sodium Content: 79 mg