At the weekend I gave the spinach and kumara gnocchi recipe a try (I've typed it below in case you want to try it yourself), so I sent the boy to the supermarket for spinach, kumara (that's New Zealand's sweet potato, to you non-Kiwis), flour, Parmesan cheese and butter - actually, the only ingredients we already had in the kitchen was the salt and pepper.
I ran into trouble right at the beginning; the recipe says I need two medium kumara. How big is medium anyway? Then I realised that I also needed 3 egg yolks; I'm allergic to eggs so I couldn't use 'em, but I had no idea what to substitute for them. So I did what I usually do in such a situation - if I don't know what it's for, just leave it out (which probably explains why I gave up cooking for other people years ago).
In the end though, despite the fact that I completely ommitted 3 egg yolks, used way too much kumara and had to add lots of extra flour, forgot to chop the cooked spinach until after I'd tried to mash it into the kumara, and put all of the grated Parmesan cheese into the mixture instead of only using one third and sprinkling the rest over the top before putting the whole lot into the oven), I produced some pretty tasty gnocchi.
Here's the recipe if you're curious; it's from NZ Woman's Weekly Easy as 1 2 3 by Robyn Martin:
Spinach and Kumara Gnocchi (serves 4, or two brave people)
350g fresh spinach
2 medium kumara
250g tub ricotta cheese
3 egg yolks
1/4 cup flour
3/4 coarsely grated Parmesan cheese
freshley ground black pepper
1/2 teasp salt
Wash and cook the spinach in a saucepan, drain and cool. Squeeze out as much liquid as possible then chop finely.
Peel the kumara, cut into pieces and cook in boiling, salted water until tender. Drain and mash.
Stir in the spinach, along with the ricotta cheese, egg yolks, flour, 1/4 cup Parmesan cheese, pepper and salt.
Shape tablespoonfuls of the misture into egg shapes and roll them in flour.
Bring a large saucepand of salted water to a simmer. Add the gnocchi and cook for 2 mins or until they lift off the bottom of the pan. Remove them from the water.
Place the gnocchi into a greased, ovenproof dish.
Melt the butter and pour over.
Top with the rest of the cheese.
Bake at 200 degrees Celsius for 20 minutes.
Serve with tomato pasta sauce (I used shop-bought sauce).