Spinach Gnocchi with Garlic and Walnuts

Try a pesto or tomato sauce on these as well!

1 1/2 lb boiling potatoes
1 large egg
pinch salt
1/4 cup grated Parmesan cheese
1 cup cooked spinach, squeezed dry
1 tsp dried basil
1 1/4 cups whole wheat flour
1 cup unbleached white flour
1/4 cup olive oil
2 cloves garlic, minced
1/3 cup walnuts
3 tbsp chopped parsley

Boil potatoes until tender, about 30 minutes. Drain, cool slightly and mash. Add egg, salt, cheese, spinach and basil. Mix thoroughly. Work flour into potato mixture. Turn dough out onto lightly floured surface and knead until smooth.

Line baking sheet with wax or parchment paper and lightly flour. Break off small pieces of dough and roll into balls about one quarter inch diameter. Place in a single layer on prepared pan. Continue until all dough is formed.

Bring a large pot of water to boil. Meanwhile, heat oil over medium heat in a skillet. Add garlic and cook for one minute, stirring often. Add walnuts, reduce heat to low, and cook one more minute. Remove from heat.

When water boils, add salt. Working in batches, drop gnocchi into water. Cook for 10 seconds after dumplings rise to surface, about 10 minutes total. Remove with slotted spoon and divide among eight serving bowls. Reheat olive oil mixture, then spoon over gnocchi.

Source: alive Magazine (pre-2000)