To prepare the foods: potatoes well to wash, it will prepare in the skin. Thoroughly rinse the spinach leaves from the sand.

Boil the potatoes in salted water. Leave to cool.

Blanch in boiling water spinach leaves until soft, drain the water and rinse the spinach with cold, ice water. This technique will preserve the bright color of green. Then the spinach a good squeeze, getting rid of excess moisture.

Peel the potatoes still warm, and RUB through a sieve.

Spinach a good chop.

On the surface, sprinkled with flour, mix the potato mixture with the spinach, add salt and pepper to taste and knead well, adding flour as needed. The resulting mass should not be very tight, but it should not stick to hands. (At this stage you can also add an egg, it will serve as a good binder, and its use is often found in similar recipes).

Divide the mass into pieces and roll into thin sausages. Then slice the sausage slices thick as a finger.

To give nockam relief, Italians use a special ribbed Board. This task copes ordinary fork. On each slice you need a little pressure from above to retrieve the image.

When the last thing will be ready, the gnocchi should be left on the air for about an hour to dried up.

Dried gnocchi spread out on a flat surface so that they do not touch, and freeze in the freezer.

After that they can be safely put in a bag and store in the freezer until the very moment when there is neither the time nor the energy to cook, no mood to shop foods, and want something simple, delicious and comfortable, such as Italian gnocchi. I just had to get them out of the freezer and cook in boiling salted water (or cook in sauce) 2 - 3 minutes. Italians serve gnocchi with various sauces: creamy cheese, tomato. Spinach gnocchi goes wonderfully with creamy sauces based on cheese with noble mold. But if not and 5 minutes in the sauce, even the simple butter will melt on a warm small lumps and perfectly set off the taste.