Potato Gnocchi, Nutmeg Spinach Sauce, and Orach Salad - alive magazine

Name: Potato Gnocchi, Nutmeg Spinach Sauce, and Orach Salad - alive magazine
Ingredients: 2 Tbsp butter; 1 yellow onion, diced; 4 garlic cloves, finely grated with a microplane or finely minced; 1/2 tsp ground nutmeg; 1/2 tsp sea salt; Freshly ground pepper; 1/2 cup water; 10 oz baby spinach; 4 large russet or Yukon Gold potatoes (about 2 lbs), peeled and quartered; 2 cups all-purpose flour, divided; 2 eggs, whisked; 1 tsp sea salt; 4 Tbsp butter; A handful of fresh orach leaves or baby spinach (2 oz or so); A handful of orach sprouts or other savoury, snappy fresh microgreens (broccoli, kale, radish, turnip, or cress)

www.alive.com

Gnocchi are easily made deliciously chewy dumplings that are part mashed potato, part pasta. They’re particularly tasty simply browned and crisped in butter.

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Ingredients

2 Tbsp butter
1 yellow onion, diced
4 garlic cloves, finely grated with a microplane or finely minced
1/2 tsp ground nutmeg
1/2 tsp sea salt
Freshly ground pepper
1/2 cup water
10 oz baby spinach
4 large russet or Yukon Gold potatoes (about 2 lbs), peeled and quartered
2 cups all-purpose flour, divided
2 eggs, whisked
1 tsp sea salt
4 Tbsp butter
A handful of fresh orach leaves or baby spinach (2 oz or so)
A handful of orach sprouts or other savoury, snappy fresh microgreens (broccoli, kale, radish, turnip, or cress)