Spinach Gnocchi
['10 ounces block frozen chopped spinach', '1 cup whole milk ricotta cheese', '2/3 cup parmesan cheese, plus 2 tbsp for sprinkling before serving.', '1 egg yolk', '2 tablespoons flour', 'plus more for dusting your hands while rolling']
Defrost the brick of frozen spinach (you can also do this in the microwave).
Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don't lose any spinach).
Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is thoroughly combined.
Dust your hands with a little flour so the mixture doesn't stick to your hands.
Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.
Bring a large pot of water to a boil for cooking the gnocchi.
Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.
Using a slotted spoon, remove the gnocchi to a plate or bowl.
Sprinkle with parmesan cheese, cool and serve.
To Freeze: After step 5, place on sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, thaw to room temperature and follow steps 6-9.
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