1. Make the Potato Gnocchi

• Boil the russet potatoes in salted water until tender, about 15–20 minutes. Drain and peel while still warm, then mash until smooth.
• Place the mashed potatoes in a large mixing bowl. Add the flour, salt, and egg. Mix gently to form a dough, being careful not to overwork it.
• Divide the dough into three equal portions. Roll each portion into a long strip about ½ inch in diameter.
• Cut the strips into ½-inch pieces. Using a fork, gently roll each piece along the tines to create ridges.

2. Cook the Gnocchi

• Bring a large pot of salted water to a boil.
• Drop the gnocchi into the boiling water in batches. Cook until the gnocchi float to the surface, about 2–3 minutes, which indicates they are al dente. Remove with a slotted spoon and set aside.

3. Prepare the Sauce

• In a large saucepan, melt the butter over medium heat and allow it to brown slightly for a nutty aroma.
• Add the minced garlic and pine nuts. Sauté for 1–2 minutes until fragrant and the pine nuts are lightly toasted.
• Stir in the spinach and cook until slightly wilted, about 2 minutes.
• Add the dill, oregano, sour cream, and salt. Stir until combined and heated through.

4. Combine and Serve

• Add the cooked gnocchi to the saucepan and gently toss to coat in the sauce.
• Divide into portions and serve warm. Sprinkle additional dill on top.