• Yellow Fleshed Potato
  • Spinach
  • Egg
  • Green onion
  • Garlic
  • Olive oil
  • Parsley
  • Strained tomato
  • Salt
  • Pepper
  • Butter
  • Sage
  1. Boil 4-6 yellow fleshed potatoes until fork tender, and remove the skins.
  2. Sauté Spinach so that you are left with about ½ cup after cooking them down. Blend the Spinach with 1 large egg until a fine chop is achieved.
  3. Run the potatoes through a potato ricer or cheese grater until you have a fluffy pile of potato bits. Add the Spinach blend on top, and mix by hand. Add flour and kneed until a supple dough is formed. It should be moist but not sticky.
  4. Roll the dough out into ½” inch logs, and slice into ¼” – ½” inch pieces. Imprint a groove onto the pasta by using a gnocchi paddle or a fork.
  5. Boil in salted water until the pasta floats and is done to your desired texture. Optionally, pan-fry the pasta in Olive oil until golden brown for a crispy exterior.
  6. Top with sauce and enjoy!

 Tomato Sauce Recipe

  1. Over medium-low heat, cook finely sliced green onion, garlic, and parsley in Olive oil. Season with salt and pepper.
  2. When the onions and garlic are soft and fragrant, add strained tomato until a beautiful red colour is achieved.
  3. Add a splash of wine and cook until the alcohol is evaporated.
  4. Serve & enjoy!

Butter & Sage Recipe

  1. In a pan, cook fresh sage leaves in butter until fragrant. Be sure to use very low heat to avoid browning the butter or sage. Season with salt & pepper. 

Note: The longer you cook the sage in the butter, the more flavour the butter will soak from the sage. This is why it’s important to use as low a heat as possible.


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