Country Dijon-Potato Gnocchi Pasta

1. 1

   Gnocchi: Peel potatoes; process through ricer.

2. 2

   Mix with about one-third of the flour, the eggs and salt.

3. 3

   Add mustard and remaining flour; mix until mixture forms ball, using hands if necessary.

4. 4

   (Note: Add small amounts of additional flour if dough is too wet.)

5. 5

   Pull off section of dough and roll on floured surface into long rope about 1/2 inch thick.

6. 6

   Cut 3/4-inch pieces off with sharp knife; roll with back of fork to roll into desired gnocchi shapes.

7. 7

   Repeat to make 600 gnocchi (or 120 gnocchi for trial recipe).

8. 8

   Cook in boiling lightly salted water several minutes or until gnocchi float to top.

9. 9

   Drain and cool.

10. 10

    Gremolada: Mix ingredients; set aside.

11. 11

    For each serving: Heat 1 Tbsp.

12. 12

    of the oil in medium skillet on medium-high heat.

13. 13

    Add 12 Gnocchi; cook 1 to 2 min.

14. 14

    or until heated through, stirring frequently.

15. 15

    Add 1/2 cup mushrooms and 1/4 cup each shallots and squash; saute 1 min.

16. 16

    Increase heat to high.

17. 17

    Add 3/4 cup stock; stir.

18. 18

    Cook until liquid is reduced by one-third.

19. 19

    Add 1 cup spinach, 1/4 cup cheese, 1 Tbsp.

20. 20

    butter, salt and pepper; cook until heated through, stirring occasionally.

21. 21

    Transfer to serving bowl; top with 1 tsp.

22. 22

    Gremolada.

* Per serving · 4 servings · Values may vary.