Potato spinach gnocchi

A great way to hide some greens, these potato spinach gnocchi go well with so many different sauces as well.

📝 Ingredients

• 1 lb potatoes
• 4 1/2 oz spinach (weight after any stems have been removed)
• 1 egg
• 1 cup all purpose flour (plain flour)
• 1 dash nutmeg
• salt and papper
• 1/4 cup parmesan (finely grated, loosely packed)
• 2 tbsp cream cheese (optional)

👨‍🍳 Instructions

1. 1Peel and boil the potatoes until tender.
2. 2Place spinach in a bowl, pour over the water from the potatoes and leave for a couple minutes to wilt.
3. 3Drain both the potatoes and spinach. Place spinach in a dish towel and squeeze out as much water as possible.
4. 4Roughly chop the spinach and add to the potatoes. Blend both together - this can be easier after giving the potatoes a bit of a mash first.
5. 5Allow the potato-spinach mixture to cool then add the remaining ingredients and mix well.
6. 6Flour a work surface and your hands.
7. 7Take large spoonfuls of the mixture and roll out into a log then cut off chunks and roll into balls.
8. 8Bring a shallow pan of water to the boil. Add a few gnocchi at a time to the water, keeping it boiling.
9. 9When the gnocchi rise to the top, remove with a slotted spoon to an oiled bowl and repeat.
10. 10Serve with pesto, or simply olive oil and topped with parmesan.