Spinach Gnocchi (Potato Dumplings) - cooking recipe

Ingredients

2 lbs baking potatoes
5 ounces spinach leaves
6 tablespoons butter
2 eggs, beaten
1/2 teaspoon garlic salt
1 1/2 cups all-purpose flour
as much of your favorite tomato sauce, you like (I like tomato and basil)

Preparation

Peel potatoes and boil in salted water about 20 minutes or until able to mash, then place in a large mixing bowl and well.
Mash.
Steam spinach in a couple tbsp water covered about 5 minutes or until wilted, then remove and pat dry with a paper towl.
Chop spinach into approximately 1/4 inch pieces and then mix into potatoes.
Add butter, egg, garlic salt, and half of the flour and mix together well.
Place dough onto a floured surface and knead in the remaining flour to form a soft dough.
Roll dough into about 1 inch thick ropes then cut off 1 inch pieces and roll into a ball.
With floured hands press the center of each dumpling to form a trough in the middle.
Allow gnocchi to chill for about an hour, then place in salted boiling water and allow to cook about 5 minutes.
Drain and serve with tomato sauce.