Potato-Spinach Dumplings: Njoki or Gnocchi
Gnocchi have been on my mind. The recipe looked good, especially with that rich gouda and gorgonzola sauce. Then I remembered that our friend Marie, whose background is Portuguese and Italian, had recently sent me a recipe for gnocchi. When I checked, her recipe (for the dumplings, not the sauce) was very similar. And she used American measures. In adapting the Slovenian recipe, I got a little mixed up with the metric conversions. I should have used more spinach and less flour, I suspect. This was my first-ever attempt at gnocchi, so it was all uncharted territory. But it all worked out in the end. Read on! Potato and Spinach Dumplings (Njoki) with Gorgonzola-Gouda Sauce 1 c. mashed potatoes (you will need 2 potatoes) ¾ lb. fresh trimmed spinach (2 small bunches), cooked and minced 1 c. white wheat flour 1/3 c. semolina flour 1 egg dash of salt dash of pepper nutmeg, freshly grated fresh basil, 2...