Spinach Potato Gnocchi with Basil Pesto

From the couple who brought us Lasagna Italiano, I present to you... homemade gnocchi! Gnocchi is considered a pasta, although it can be made with a variety of ingredients: semolina or wheat flour, potatoes, sweet potatoes, spinach, ricotta, and even bread crumbs. I think of them more like mini potato pillows, soft and luxurious on your tongue. Really, they're quite unlike other pasta. They're better! (OK, that coming from a non-pasta lover. And to be fair I've never had homemade pasta, which I'm sure could compete.)

I can't take too much credit, Nick and Jenna were the chefs behind tonight's Italian invention. We arrived for dinner just as they began rolling out the gnocchi. I didn't hesitate to dust myself in flour and dive right in. Our gnocchi didn't turn out perfectly symmetric- we had four sets of hands helping out! But that's the beauty of home cooking...just because it doesn't look like it came from a professional kitchen doesn't mean it doesn't taste like it did (or better)!

We chose to serve our gnocchi with a simple basil pesto and freshly grated parmigiano-reggiano. Crusty Italian bread and a classic Caesar salad finished off the meal. Gnocchi is delicate, but dense. Just a warning: a little will fill a lot!

INGREDIENTS
3-4 medium potatoes
10 oz. spinach
1 egg
1-2 cups flour
salt, to taste

DIRECTIONS
1. Wash, peel, and dice potatoes. Boil until soft. Then mash them anyway you please (potato masher, pastry blender).

2. Steam spinach and chop finely (try to get rid of the excess water).

3. In large bowl, combine spinach and potatoes. Add egg and mix well. Add 1 cup of flour and knead in. Continue to add a little flour at a time, kneading until the dough is soft yet firm (it will still be a little sticky).

NOTE: If you are not planning to top your gnocchi with a saltier cheese, you will want to add some salt during this step.

4. Cover hands with flour to roll dough into teaspoon size balls. Press gently with a fork to semi-flatten.

5. Bring a pot of water to a boil. Place gnocchi a few at a time in boiling water. It is cooked when it floats to the top. Remove with a slotted spoon.

6. Serve with a sauce of your choice: white, red, pesto, or a cheesy cream sauce such as Gogonzola. Top with freshly grated Pecorino Romano or Parmigiano-Reggiano.

Serves 4-6.

(Recipe courtesy of Nick and Jenna Hatch)