1 1/2 lbs spinach
1 3/4 lbs potatoes, peeled
1 3/4 cups all-purpose flour (extra for dusting)
2 egg yolks, lightly beaten
1/4 cup butter
2/3 cup parmesan cheese
Wash spinach but do not pat dry. Cook in a pan over medium heat for 5 minutes. Drain, removing as much water as possible. Chop finely and set aside.
In a large pot, bring lightly salted water to a boil.
Drop in potatoes, cover and let cook for 25 minutes or until tender, stirring occasionally.
Remove from heat and drain water. Mash the potatoes in the pot while they are still hot. Add the spinach, flour, salt and egg yolks. Knead the mixture until it forms a soft dough, approximately 5 minutes.
Remove the dough from the pot and place on a cutting board dusted with flour. Rinse the pot and refill with water. Bring to a boil as you finish preparing the gnocchi.
Divide the dough into 6 sections. Roll each one into a long tube, approximately ⅔” in diameter.
Cut each tube of dough into ¾” pieces.
Dust both of your hands with flour and gently roll each piece between them forming a ball.
Lightly press down the top of each piece with the back of a fork.
Drop the gnocchis into the pot of boiling water and cook for around 5 minutes or until they float to the top of the water. Drain well.
In a large pan, sauté the gnocchis in butter over medium heat until golden brown.
Serve in individual bowls and top with parmesan.