CLASSIC GNOCCHI

 Gnocchi Ingredients:

• 2 1/4 pounds potatoes, peeled and chopped,
• Fine Sea Salt,
• 1 Tablespoon chopped fresh basil,
• 1 1/2 cups spelt or whole wheat flour, or flour,
• Olive oil for mixing, optional,
• Grated vegan parmesan cheese (optional, if it's actually dairy  or Vegan thus pareve), or grated vegetarian/casein parmesan cheese (optional, if dairy),
• Basil leaves, garnish,

Sauce Ingredients:

• 1.5 tablespoons olive oil,
• 2 sticks celery,
• 1 bay leaf,
• 1 1/4 pounds plum tomatoes, chopped,
• 1 1/2 tablespoons tomato paste,
• 5 cups spinach, finely chopped,
• 2 tablespoons fresh basil, chopped,
• Pepper to taste,

Directions:

1. Cook the potatoes in a pan of boiling and salted water until tender, for approximately 15 minutes.  Drain the potatoes thoroughly to remove the excess water, and press through a strainer .  Add a tablespoon of basil, and stir in with the flour. Stir into a soft dough, and add oil if the mixture is too stiff or add flour if the dough is too wet. 

2. Cool lightly, and then knead the dough until smooth.  Divide the dough into into quarters and shape each quarter into a a cylinder roll, 16 inches long and 1 inch diameter.  Cut the dough into 3/4 inch pieces and prick dough all over with a fork  to make a pattern. Place the gnocchi on a floured surface and leave tondrybfor 10 to 15 minutes.

3. Next, separately make the sauce.  Heat the olive oil and saute the celery with the bay leaf until soft.  Add the tomatoes, tomato paste, and spinach, and cook the sauce, uncovered over medium heat, for approximately 5 to 10 minutes, while stirring occasionally. Add the basil and season with salt and pepper, and keep warm.

4.  Cook the gnocchi, in batches, in boiling water for 2 to 3 minutes, or until the gnocchi rise to the surface.  Keep the gnocchi warm untilneach piece is cooked.  Top gnocchi with sauce and serve immediately.  Sprinkle with grated parmesan cheese and garnish with basil leaves, if desired.

* Makes 6 Servings