No rich sauces here - this trattoria fave gets its spark from colourful vegies.
- Place the combined potato in a saucepan. Cover with cold water. Bring to boil over medium-high heat. Cook for 25-30 minutes until tender. Drain. Set aside to cool. Peel.
- Mash potato until just smooth. Press one-quarter of potato through a sieve into a bowl. Repeat in 3 more batches. Add flour, egg yolk and basil and stir until a firm, slightly sticky dough forms.
- Turn onto a lightly floured surface and knead until smooth. Divide into 4 even portions. Roll each to a 2cm-thick log. Use a flat-bladed knife to cut logs into 2cm pieces. Transfer to a lightly floured tray. Place in the fridge.
- Bring a saucepan of water to the boil. Cook one-third of gnocchi for 2 minutes until they rise to the surface. Use a slotted spoon to transfer to a baking tray. Repeat in 2 more batches.
- Heat half the oil in a frying pan over medium heat. Add spinach and stir for 1 minute until just wilted. Add gnocchi and cook for 1 minute until heated through. Divide gnocchi and spinach among bowls and drizzle with remaining oil. Season. Top with parmesan and serve with the beans.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set