SPINACH GNOCCHI

Steps:

• 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.