2 pounds russet potatoes
1 ½ cups flour
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons olive oil
1 small onion, diced
2 cups button mushrooms, sliced
3 cloves garlic, minced
1 28-ounce can diced tomatoes
1 Parmesan rind
2 teaspoons crushed red pepper flakes
1 tablespoon red pepper pesto
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ teaspoon dried thyme
Salt and pepper to taste
2 cups baby spinach
½ cup Parmesan cheese, grated
Preheat the oven to 400F.
Prick the potatoes all over with a fork, and place on a baking sheet lined with aluminum foil.
Bake for 45 minutes to 1 hour, or until the potatoes are tender all the way through, and fall off a fork or knife inserted into them.
Allow to cool 5 to 10 minutes.
Peel the potatoes and grate them over the largest holes of a box grater into a large bowl.
Add the egg and salt, and mix well. Add the flour a little at a time, until the mixture forms a dough that does not stick.
Dump the dough onto a lightly floured surface. Knead as you would bread dough for 3 to 4 minutes.
Divide the dough into 6 pieces and roll each into a thin rope, about ¾ of an inch thick. Cut each rope into 1-inch pieces.
Bring a pot of salted water to a boil.
Separate 2 cups (16 ounces) of the gnocchi. Lay it out in a single layer on a baking sheet lined with parchment paper, and place in the freezer. Once frozen, transfer them to a freezer bag.
Place the remaining gnocchi in the boiling water. Cook until they float to the top. Remove and set aside.
In a large saucepan, sauté the onion, mushrooms and garlic in the olive oil until the onions are translucent.
Add the diced tomatoes, Parmesan rind and spices. Simmer for 5 minutes.
Add the spinach and gnocchi, and cook an additional 1 to 2 minutes. Stir in the Parmesan cheese and serve.
