Simple Cooking

You can use this recipe to make spinach gnocchi: Thaw 1 10-ounce package frozen spinach, very finely chop the leaves, and squeeze out the moisture. Add it to the potatoes in the bowl, and sprinkle with an additional 2 tablespoons flour. Formed gnocchi can be refrigerated on a floured baking sheet, uncovered, up to 12 hours.

If you have trouble finding caciocavallo cheese, you can substitute grated Parmigiano-Reggiano.

The pesto can be made up to 1 hour before serving without losing its freshness; store it at room temperature.