Preparation of the spinach gnocchi

• Wash the potatoes, put them in a pot, cover with water and set over the heat.
  Cook them for about twenty minutes from the boil, until they can be easily pierced with the tines of a fork.
  Meanwhile, wash the spinach well, put it in a pan and let it cook covered for ten to fifteen minutes, stirring occasionally until wilted.

• Turn off the heat, squeeze them to remove the water and chop them finely with a knife.
  When the potatoes are cooked, drain them and let them cool slightly.
  Peel them and pass them through a potato ricer.
  Place the resulting purée on a work surface.

• When the potato purée is warm, add the spinach, a pinch of salt, a grating of nutmeg and the egg, and knead adding a little flour at a time until you obtain a homogeneous, soft and compact dough.
  Flour the work surface and use a portion of dough at a time to form ropes.
  Cut the ropes into pieces and roll them slightly in your hands.

• Place them on a floured tray or cutting board spaced apart, until you have formed all your spinach gnocchi.
  They should be cooked in plenty of boiling salted water and drained as soon as they float to the surface.
  They are perfect dressed with melted butter and sage, or with a simple tomato sauce or according to your tastes.

  Chez Bibia