Spinach Gnocchi

The very best thing to do with left over mash potatoes or baked potatoes. 

Two packages frozen spinach, thawed

1 cup flour

1 cup left over mash potatoes

2 eggs

Salt and pepper to taste

¼ cup fresh chives

2 tablespoons good extra virgin olive oil

1 tablespoon truffle oil (optional)

½ cup Parmesan

Thaw the spinach in a kitchen towel and squeeze out as much water as you can. Put the dry spinach in the food processor and pulse. Add in the ¾ a cup of the flour, eggs, mash potatoes, salt, pepper, and chives. Pulse in food processor until combined and the mixture starts to create a ball similar to making pie dough, (do not over processes the dough or it will become gummy). You may have to add more flour depending on the moisture content of the other ingredients. Form the dough into 1 inch fat logs lightly coat in flour and cut into half-inch pieces. Set the gnocchi on a baking sheet dusted in flour and freeze for storage. One they are fully frozen on the baking sheet transfer to a bag or container for long term storage. 

When you are ready to eat, boil salted water and drop the frozen gnocchi into boiling water. When the gnocchi dumplings float to the surface or after about 2-4 minutes. Remove with a slotted spoon and place in saucepan with both types of oil. Toss the gnocchi until they are coated and slightly crisp on the outside Transfer to a serving dish, top with the cheese, and serve warm.