Let Alana Lowe and Paul Helzer’s video inspire you to some lovely handmade gnocchi with fresh spinach sauce.
By Alana Lowe and Paul Helzer
This piece documents the gnocchi recipe of an Italian friend of Dominique Sarthe. The spinach sauce was invented deep in the mind of Domi’s husband, Cyril Sarthe. Paul and I met the Sarthe’s in their hometown of Cassagnabere-Tournas, France, where we spent the month of March WWOOFing on their farm. Being that it was early spring, we planted everything from tomatoes to eggplants to squashes, spinach, lettuces, corn, leeks, basil, parsley, potatoes even peanuts (see our travel blog here).
We harvested radishes, leeks, carrots, turnips, parsnips, celery, arugula, and of course, spinach. It was wonderful to eat veggies that were so incredibly fresh. Luckily for us, Domi and Cyril know about good food. Before focusing soley on farming, they had another life as owners of a pizzeria near Toulouse. (To read more about our time in Cassagnabere, go here.)
- 2 lbs potatoes, steamed, peeled and mashed
- 5 lbs flour
- Spinach sauce:
- 3 bunches spinach, chopped
- ¼ cup white wine
- 2 cups crème fraîche
- Combine mashed potatoes with flour and salt
- Knead until dough is formed
- Roll into log about 4-5 inches in diameter
- Cut off 3-4 inches at a time
- Roll smaller piece out into long snake, about 1 inch in diameter
- Pinch off about an inch at a time
- Roll it into a small ball then flatten and fold around your thumb
- Place in floured bowl or sheet
- To cook the gnocchi, you can boil or sauté:
- To sauté, heat olive oil, then place gnocchi in pan, making sure to brown each one on both sides.
- To boil, place in boiled water and remove them when they begin to float.
- Spinach Sauce:
- Sauté bacon
- Add spinach
- Add white wine, crème fraîche and salt
- Serve over gnocchi