Gnocchi Florentine

Boil potatoes in a pot of water over medium-high heat for about 45 minutes to 1 hour.

Peel and rice the potatoes while still hot.

Mash the potatoes with a fork or whip until mixed.

Add a pinch of salt to the flour and combine with the mashed potatoes and 2 eggs.

Roll out the dough, adding more flour if it's sticky.

Cut the gnocchi and press down with a fork, lightly flouring to prevent sticking.

Bring salted water to a rolling boil and cook the gnocchi for 3 to 4 minutes or until they float.

Strain the gnocchi and lightly rinse them.

In a pan, melt 1 tablespoon of butter and add 2 tablespoons of chopped garlic and 8 ounces of sliced mushrooms, cooking down.

Add white wine to the pan and let it reduce.

Stir in heavy cream and let it reduce as well.

Add spinach to the pan and combine with the sauce.

Add the cooked gnocchi to the sauce and mix together.

Finish with Parmesan cheese and fresh parsley before serving.

Equipment Needed

Spice Level: