Gnocchi with Spinach and Tomatoes

Instructions

1. 1

   Boil the (2) medium potatoes in salted water until tender, about 30 minutes. Drain and let cool slightly before peeling.

2. 2

   In a mixing bowl, mash the peeled potatoes until smooth. Add the (1) large egg and (1/4 tsp) salt, mixing until combined.

3. 3

   Gradually add (1 1/2 cups) all-purpose flour to the potato mixture, kneading gently until a soft dough forms. Avoid overworking the dough.

4. 4

   Divide the dough into 4 equal parts. Roll each part into a long rope, about 1/2 inch thick, then cut into 1-inch pieces to form gnocchi. Press each piece with a fork to create ridges.

5. 5

   Bring a pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

6. 6

   In a large skillet, heat (2 tbsp) olive oil over medium heat. Add (3 cloves) minced garlic and sauté for 1 minute until fragrant.

7. 7

   Add (4 cups) fresh spinach to the skillet and cook until wilted, about 3 minutes. Stir in (1 cup) halved cherry tomatoes and cook for an additional 2 minutes, seasoning with (1/4 tsp) black pepper.

8. 8

   Gently add the cooked gnocchi to the skillet, tossing to combine with the spinach and tomatoes. Cook for another 2 minutes to heat through.

9. 9

   Serve warm, garnished with (1/4 cup) grated parmesan cheese.