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The Silver Spoon, Phaidon Press

Serves 4

• 1 1/2 pounds spinach
• 1 3/4 pounds potatoes
• 1 3/4 cups all-purpose flour, plus extra for dusting
• 2 egg yolks, lightly beaten
• 1/4 cup butter, melted
• 2/3 cup Parmesan cheese, freshly grated
• salt

Cook the spinach, in just the water clinging to the leaves after washing, for 5 minutes, then drain, squeezing out as much liquid as possible, and chop.

Cook the potatoes in lightly salted, boiling water for 25 minutes until tender, then mash while still hot.

Combine the potato, spinach and flour.

Season with salt, beat in the egg yolks and knead the dough for a few minutes.

Shape the dough into several long rolls, about 2/3 inch in diameter.

Cut into 3/4 inch lengths and press them gently against the underside of a grater.
Dust lightly with flour.

Bring a large pan of lightly salted water to a boil, add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.

Drain well and arrange on a warm serving dish.

Pour the butter over them and sprinkle with the Parmesan.

You could use the cooking juices from a roast instead.

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