1. Wash spinach in a handful
2. Separate spinach stems and leaves, cut into sections, and beat an egg
3. Put an appropriate amount of oil in the wok, add the chopped green onion to fry the flavor after the oil is hot
4. Add spinach stalks and stir fry, don’t take long, just feel the color change
5. Put in the right amount of water, cover the pot and bring it to a boil
6. When boiling water, hit gnocchi, very fine running water, while putting water in, while stirring by hand
7. Put the lumps in the pot after the water is boiled, and stir with a rice spoon to avoid sticking to the pot.
8. Cook for a while after boiling, use chopsticks to open a gnocchi, there is no white core inside, the gnocchi will be cooked
9. Add the spinach leaves and push them evenly with a rice spoon
10. After the spinach leaves change color, pour in the beaten egg liquid and push it evenly with a rice spoon
11. After the eggs are cooked and discolored, turn off the heat, add appropriate amount of salt and chicken essence to taste.
Tips:Pump and stir the gnocchi by hand. The lumps should be evenly distributed. The water should be controlled and not mixed into a thin batter. Be sure to leave dry powder.
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