Serves 6

For an easy way to create the traditional gnocchi shape, gently press the gnocchi against floured fork tines and roll the gnocchi down the fork.

¼ cup cooked spinach

¼ cup cooked barley

1 whole egg

1 egg white

½ teaspoon extra-virgin olive oil

1 teaspoon dry white wine

½ cup semolina

½ cup unbleached all-purpose flour

Pinch of iodized salt

• In a blender or food processor, purée the spinach and barley, then add the eggs, oil, and wine; continue to blend until thoroughly smooth.

• Sift together the semolina, flour, and salt. Incorporate the spinach mixture with the flour mixture.

• Bring 1 gallon of water to a boil. While the water comes to a boil, form gnocchi mix into ½-teaspoon oval-shaped dumplings. (You can make grooved imprints on them with a fork if you like.) Drop the gnocchi into the boiling water and cook for approximately 8 minutes, until al dente.

Preparing Dough

Whenever preparing any type of dough, use flour to prevent sticking. However, you don't want a lot of excess flour on the final product, so be certain to brush all the flour off before cooking.