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1
Gnocchi: Peel potatoes; process through ricer.
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2
Mix with about one-third of the flour, the eggs and salt.
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3
Add mustard and remaining flour; mix until mixture forms ball, using hands if necessary.
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4
(Note: Add small amounts of additional flour if dough is too wet.)
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5
Pull off section of dough and roll on floured surface into long rope about 1/2 inch thick.
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6
Cut 3/4-inch pieces off with sharp knife; roll with back of fork to roll into desired gnocchi shapes.
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7
Repeat to make 600 gnocchi (or 120 gnocchi for trial recipe).
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8
Cook in boiling lightly salted water several minutes or until gnocchi float to top.
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9
Drain and cool.
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10
Gremolada: Mix ingredients; set aside.
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11
For each serving: Heat 1 Tbsp.
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12
of the oil in medium skillet on medium-high heat.
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13
Add 12 Gnocchi; cook 1 to 2 min.
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14
or until heated through, stirring frequently.
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15
Add 1/2 cup mushrooms and 1/4 cup each shallots and squash; saute 1 min.
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16
Increase heat to high.
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17
Add 3/4 cup stock; stir.
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18
Cook until liquid is reduced by one-third.
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19
Add 1 cup spinach, 1/4 cup cheese, 1 Tbsp.
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20
butter, salt and pepper; cook until heated through, stirring occasionally.
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21
Transfer to serving bowl; top with 1 tsp.
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22
Gremolada.
