It has been years since I made fresh pasta.  I made it with my kids when they were little, but the box stuff is so easy.  I don’t remember ever having gnocchi, so that’s what I decided to make.  The other catalyst was my younger daughter who asked me to work on something that had spinach and artichoke. (Leslie, there is a spinach and artichoke dip recipe; read the damn blog.)

This gave me the incentive to make a spinach and artichoke sauce to go on the gnocchi.

Gnocchi:

2 cups flour

1/4 cup dry white wine

1 large egg plus 1 egg yolk
Pinch of salt
5 oz. fresh spinach
2 8-oz. jars artichokes, chopped fine
1 clove garlic, minced
1/2 stick butter

1 15 oz can coconut milk (no cream here)

1/2 cup Parmesan cheese

1 bunch sage chopped fine

Peel and boil potatoes for 25 minutes or until fork tender; mash with a potato masher
On a flat, clean, parchment-lined surface,  mix 1 cup of potatoes and 2 cups of flour
Add 1 egg and yolk, and mix until dough comes together
Knead until dough is smooth (you “knead” to knead  it well which will take a couple of minutes or you will heavy dough)
Cut dough into four equal parts
Roll each part with hands into long snakes
Cut into one inch pieces

In a large pot of salted water, cook gnocchi for 10 minutes or until sturdy but soft. They will float to the top when they are done.

Heat frying pan to medium and add 1/4 stick butter

Add gnocchi and brown on each side

Add garlic

Continue cooking about  4 minutes

Sauce:

In large sauce pan, melt 1/4 stick butter on medium

Add coconut milk; let cook for 8 minutes

Add spinach

Add artichoke (chopped fine) and stir

Add wine and stir

Add Parmesan cheeseand  stir

Add sage and stir

Cover gnocchi with sauce

Top with more cheese

Serve