Using shop-bought or leftover mash makes homemade gnocchi more achievable as a midweek meal. Swap the spinach for any other greens you like.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Cal/Serv:
765
Ingredients
750 g shop-bought chilled mashed potato
200 g00 flour, see GH Tip, plus extra to dust
1 medium egg
150 g butter, chopped
8 whole sage leaves
50 g Parmesan, finely grated, plus optional extra to serve
100 g baby spinach
Directions
Step 1Scoop the mash into a bowl and sift over the flour. Make a well in the centre and add the egg. Bring together with your hands, then tip on to a lightly floured work surface and knead gently for 1min to make a soft dough. Wrap in foil or clingfilm and chill for 5min to firm up slightly.
Step 2Bring a large pan of salted water to the boil. Lightly flour a work surface and divide dough into quarters. Roll each piece into a 2cm-thick sausage, then slice each sausage into 2cm pieces.
Step 3Melt the butter in a large non-stick frying pan over low heat. Add sage leaves and spinach and fry, stirring occasionally, for 1min. Meanwhile, cook the gnocchi in the boiling water for 1min, or until they bob to the surface. Increase the heat under the frying pan to high and shake the pan to create an emulsion.
Step 4Lift cooked gnocchi out of water with a slotted spoon and transfer to the frying pan with the Parmesan, shaking the pan gently and adding some of the gnocchi cooking water to create a creamy sauce. Serve sprinkled with more Parmesan, if you like.
GH Tip
If you don’t have any 00 flour, use plain instead.
