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1
Put the potatoes in a pot with the water.
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2
Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender.
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3
Drain the water from the pot and let the potatoes cool for only a few minutes before you begin to pull the skins from the potatoes.
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4
Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl.
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5
To the riced potatoes add the spinach and mix well.
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6
Add the eggs, one at a time, and incorporate well.
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7
Add the flour in two stages so that only the amount that is necessary will be used to bind the potato.
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8
Add the second half of the flour (and have some additional flour available if necessary) and mix well to form a dough.
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9
Divide the dough in half, and on a floured work surface, roll the first half of dough into a log 1-inch thick.
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10
Cut the log into 1/2-inch thick round pieces.
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11
Lay the pieces out, and the back of a fork or your thumb, make an indentation on one side.
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12
Set aside and refrigerate until needed.
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13
Cook as you would pasta in several quarts of boiling water for 10 to 15 seconds.
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14
They cook very quickly and are cooked when they float to the surface.
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15
Heat the butter in a saucepan, add the poppy seeds and pour over the gnocchi in a large serving bowl.
