Directions

• Boil 4-6 yellow-fleshed potatoes until fork tender and remove the skins.
• Sauté Spinach so that you are left with about ½ cup after cooking them down. Blend the Spinach with 1 large egg until a fine chop is achieved.
• Run the potatoes through a potato ricer or cheese grater until you have a fluffy pile of potato bits. Add the Spinach blend on top and mix by hand. Add flour and knead until a supple dough is formed. It should be moist but not sticky.
• Roll the dough out into ½” inch logs, and slice into ¼” – ½” inch pieces. Imprint a groove onto the pasta by using a gnocchi paddle or a fork.
• Boil in salted water until the pasta floats and is done to your desired texture. Optionally, pan-fry the pasta in Olive oil until golden brown for a crispy exterior.
• Top with sauce and enjoy!
• Tomato Sauce Recipe
• Over medium-low heat, cook finely sliced green onion, garlic, and parsley in Olive oil. Season with salt and pepper.
• When the onions and garlic are soft and fragrant, add strained tomato until a beautiful red color is achieved.
• Add a splash of wine and cook until the alcohol is evaporated.
• Serve & enjoy!
• Butter & Sage Recipe
• In a pan, cook fresh sage leaves in butter until fragrant. Be sure to use very low heat to avoid browning the butter or sage. Season with salt & pepper.