Potato Gnocchi with Spinach and Dill

Traditional “poor” Italian dish, which was most often prepared by peasants. Basically, noyokki are made from boiled potatoes with various additives. In this case, it’s spinach and dill.

Cook: 2 hour

Servings: 3-4

Ingredients

Directions

According to the classic recipe, this dish does not include dill, but I add, it is much tastier.
Spinach and dill give not only a beautiful color, but also extraordinary flavor notes. Celery will need root.
Peel a small piece of celery, then cut it into small cubes and boil until tender. It usually takes about 5-8 minutes to fully cook it.
Boil the potatoes in their skins, let them cool and peel them.
Now pass potatoes and celery through a sieve. Once I tried to grind with a blender, it also worked out well.
Add the egg, salt, spices, dill and spinach. I had frozen spinach and dill, which did not change their taste.
Add flour and knead everything until smooth. We roll the “sausage” and cut into small pieces (like lazy dumplings). Now place a pot of water on the stove and bring it to a boil. We salt the water and throw our gnocchi into it.
As soon as the gnocchi surfaced, immediately remove them from the water, otherwise you will get potato porridge. You can sprinkle the gnocchi with green onions or herbs before serving.

Bon appetit!

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