Spinach Gnocchi with Sundried Tomato White Sauce

Place the sundried tomatoes in a small bowl and with enough water to cover them. Leave them to soak.

Wrap the potatoes in wet paper towels and microwave them for 15 to 20 minutes, until they are soft and cooked throughout.

Sometime during microwaving the potatoes, put the frozen spinach in a bowl with some water and microwave it along with the potatoes for a few minutes until it has thawed. Squeeze as much water as you can out of the spinach.

Peel the cooked potatoes and place them in a large bowl along with the egg, spinach, and a few dashes of salt. Use a hand mixer on the lowest setting to the ingredients together until there are no chunks of potatoes left. If tiny potato bits remain, mash the mixture with a fork until they disappear.

On a floured surface, knead 1 cup of flour into the potato mixture. Divide the dough into 8 parts and roll each into a rope 8 or so inches long and 3/4 inch in diameter. Cut the ropes into 1/2-inch segments.

Remove the sundried tomatoes from their soaking water. Using kitchen shears, cut them into small pieces.

In a medium saucepan whisk together the milk and remaining 3 tablespoons flour. Bring the mixture to a low boil, stirring constantly. Then add the parmesan. Reduce to a simmer and stir frequently as the sauce thickens, about 15 minutes. After the sauce has reduce by a bit less than half or has thickened to your liking, add 1/2 teaspoon salt, spices, and sundried tomatoes. Remove the sauce from the heat.

Bring lightly salted water to a boil in a pot. Add the gnocchi in batches. Remove them when they float to the top of the water; that is when they are done.

Enjoy!