I divided it up in two batches, as 600+g seemed quite enough for the three of us! One half I put aside, for Kartoffelklösse tomorrow.
The other half I divided up again, and rolled into thin sausages.
Those I cut up with a pairing knife, into little pillows.
The pillows were rolled into little balls
...lots of them! You can see how I started to flatten them a little with the fork (I think too much, I was looking up some other recipes and you're supposed to hold the ball in your hand while pushing on it with the fork, but I left them on the plate! The Silver Spoon says to push them against the underside of a grater.). The other half of the dough I made into 7 Klösse (or Knödel) which I wrapped in cling film.
Emm was fascinated with the process, she probably thought it was playdough! I gave her a little piece to play with, but she immediately tried to eat it, and with the raw egg I reckoned that wouldn't be a good idea!
I didn't get to take pictures of cooking them, as I was too busy cooking them! You put them in small batches (I did seven or eight at a time) into salted boiling water, and when they start to float to the top you take them out with a slotted spoon.
I made a spinach and philadelphia sauce, improvised, to go with it, with some of the perpetual spinach from the garden. (I fried some garlic and chili in a bit of olive oil and butter, and removed them as soon as the garlic started to get golden. I added the washed and chopped spinach and put the lid on, for about 5 minutes. Then I added cream cheese and tomato cubes and seasoned with nutmeg, salt and pepper.)
I know, it doesn't look too appetizing in the photo, but trust me, it was delicious! They were light, soft and kept their shape and didn't disintegrate or dissolve! All in all a quite colourless dish, it could have done without the philly, but I tend to not think much before I throw something together! I might serve the gnocchi with a tomato sauce the next time, or with sage butter and a mixed salad!
By the way, Gnocchi is pronounced something like [n'yog-kee] rather than [g'nok-chee] or [g'no-chee[ as you might often hear, to the confusion or despair of Italian waiters wordwide, depending on the level of their experience!