Chef notes
The beauty of gnocchi is that they take on many flavors — from butter and sage to tomato sauce, to Bolognese sauce or a meat guazzetto, or stew, to Gorgonzola. This recipe is also a great way to incorporate spinach!
Technique tip: It's important that the cooked spinach be drained and wrung dry of all excess liquid. When cooking the gnocchi, to test for doneness, scoop one out and press it with your finger. If the dough bounces back with no indentation remaining, they're done (you can also cut one open to check for doneness; the inside of the gnocchi should be compact but springy).
Swap options: Instead of pomodoro, you can use butter and cheese, Bolognese sauce or even a carbonara sauce would also be good sauce options. You can also add spinach to potato gnocchi (this recipe uses a flour base, with no potatoes).
