Potato Gnocchi & Potato and Spinach Gnocchi - Organic Tuscany Cookbook
The less flour you use, the lighter the gnocchi will be, but the more likely it will be to go mushy while you wait to cook it, handle it and when it is cooking in the water.
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Cooking tools:
- Potato ricer
- Kitchen scale
- Steamer basket
- Stockpot
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Fork
- Kitchen towel
- Slotted spoon
- Saucepan
- Skillet
- Grater
- Measuring cup
- Stove
- Oven
- Baking sheet
- Plate
- Serving platter
Ingredients
- 1kg (2 lb) potatoes (use old potatoes if you can find them)
- 220g (1 3/4) plain (all-purpose) flour
- 300 g (2/3 lb) spinach
- 250g (2 cups) plain (all-purpose) flour
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