Title: Green gnocchi
 Categories: Molto
      Yield: 4 Servings
 
      2 lb Fresh spinach, rinsed and
           Shaken dry
      1 lb Potatoes, boiled, peeled and
           Riced
    3/4 c  Flour
      1    Egg
      1 pn Salt
      2 tb Olive oil
 
  Set up small ice bath.
  
  In a pot with a lid, cook spinach over medium heat, allowing it to
  steam from the liquid still present on the leaves, about one minute.
  Meanwhile, take warm boiled potatoes, peel and run them through a
  food mill on smallest setting. Remove cooked spinach and shock in ice
  bath. Drain well and wrap in clean side towel and twist to totally
  dry leaves. Chop finely (and I mean FINELY) with a knife and add to
  potatoes. Make well in center, add flour,egg and salt and knead to
  form dough.
  
  Bring 6 quarts water to boil and retain initial ice bath. Roll dough
  into one-inch thick ropes and cut into 1-inch long pieces. Flick off
  fork tines to establish classic shape and drop 10 to 15 at a time
  into boiling water. When they float, all together, remove to ice
  bath. Repeat until all are done. Remove from ice bath and drain.
  Dress with oil and hold covered in bowl in refrigerator until ready
  to use.