Serves 8 / Never made gnocchi before? Never fear: These tender, green-hued beauties are surprisingly easy. Make a bunch and freeze for future quick suppers. Serve with your choice of sauce.
2 pounds russet potatoes, unpeeled
1. Bake potatoes at 400° until done, about 1 hour. While potatoes are still hot, peel and mash finely (or put through a ricer) into a pile on a clean counter or large cutting board. Make a well in the potatoes. Sprinkle half of the flour over the potatoes. Add yolks to well and cover with remaining flour, spinach, nutmeg, and salt. Chop with a kitchen scraper or knife to mix. When all ingredients are incorporated, knead briefly to form into a ball.
PER SERVING: 194 cal, 10% fat cal, 2g fat, 1g sat fat, 79mg chol, 7g protein, 38g carb, 3g fiber, 289mg sodium