Blessed holidays. And peace on Earth!

Potato Gnocchi with Wilted Greens (serves 4)

1 kg  (2 lbs) potatoes  (charlottes, russets, Yukon gold, yellow finn)
1 egg, lightly beaten
200 gr (2 cups) flour, sifted
1 tsp unrefined sea salt
Topping:
250-300 gr (1/2 lb) mesclun (or a mixture of baby greens: radicchio, mustard greens, spinach, escarole, baby lettuce, beet
leaves, turnip leaves, dandelion, Swiss chard, sorrel, chervil, flat parsley, on and on… be creative)
A handful of fresh sage and mint leaves
3 good-sized cloves garlic, coarsely chopped
Tiny pinch of cinnamon
Generous pinch of lemon or orange zest
Unrefined sea salt and freshly ground black pepper
6-8 tBsp extra-virgin olive oil
Parmigiano-reggiano

Flour a small baking sheet or even a couple pieces of cardboard box that will fit in the refrigerator.
Peel potatoes and cut into quarters or eighths (depending on size). Soak in cold water for 15 – 30 min then rinse well. Put the potatoes in a large pot of salted water, cover and bring to boil. Lower heat and cook till tender but not falling apart, about
30 min. Drain well. Working fast ( the dough should be as warm as possible for easier handling), Pass potatoes through a sieve
and into a large bowl. Make a hole in the center and add  beaten egg. With a wooden spoon begin to mix, adding the flour bit
by bit. You wan to cut the egg and flour into the dough with the wooed spoon until just incorporated (do not stir the dough
as working it too much will make it tough). Be careful with the amount of flour you add, the dough should be almost sticky
(you don’t want it too dry). Place the dough on a floured surface and form into a smooth ball. gently roll into a long thin log on
a floured surface. Cut into 1 in. pieces  Roll on a Parmesan grater (or fork), pushing with your finger as you roll it down, to make
a hole in the bottom Set them aside on the counter for 15-20 minutes before cooking to let them dry a bit. Put a large pan
of generously salted water on to boil. Carefully add 10 to 12 gnocchi at a time. Gently stir the bottom of the pan carefully so
the gnocchi don’t stick to each other. When they float to the top, take them out with a skimmer and place on heated plates.
Topping:
While waiting for the gnocchi water to boil, heat the olive oil in a large skillet, add garlic and sautée over low heat for 3-4
minutes (don’t let the garlic brown). Add washed greens (not spun) with a tiny pinch of cinnamon, and a pinch of salt, cover
and cook until wilted, 3-5 minutes. If more olive oil is needed, add it now (there should be enough to pour some over each plate)
If adding the lemon or orange zest, do it now, stir and remove from heat. Place greens mixture on the bottom of each plate
and place 10-12 gnocchi on top. Spoon the remaining oil over the top of each plate of gnocchi, garnish with grated Parmigiano-
reggiano and freshly ground black pepper. You can garnish them with a few chopped, roasted hazelnuts if you wish.

You can keep the rest of the gnocchi covered in the refrigerator for 1 night.