Spinach Gnocchi

1. Preheat oven to 400 degrees. Start a big pot of water to boil, so that it will be boiling by the time the dough is ready.

2. In a small pot, boil 1/2 cup of water and 1/2 cup of the butter until the butter is completely melted.

Add the flour and take off the heat. Stir in the flour until all the dough pulls away from the pan and forms a ball.

Add in eggs *one at a time*, stirring after each addition to make sure that the egg is completely incorporated before you add the next egg. I use 3-4 eggs depending on how big they are (the chickens haven’t learned how to lay uniform eggs yet).

Now add the spinach (making sure that all the water is pressed out) and the cup of shredded gruyere to the dough. Mix until all incorporated.

3. Place the other 1/2 cup butter in the pan you will use to bake the gnocchi (a 9×13 is fine – you want something shallow). and place in the oven for the butter to melt.

4. Drop the dough by tablespoon into the boiling water. Mine usually are the size and shape of an extra large egg.

Remove the dough from the water about 30-60 seconds after they rise to the top. Place them in the dish with the melted butter and roll them around to coat them.

5. Pour the cream in the dish after you have boiled the gnocchi (or puff pastry pasta or whatever you want to call it).

Dice up the remaining cheese and drop into the cream.

6. At this point you can refrigerate the dish until you are ready to stick it in the oven if you want.

7. Bake at 400 degrees for about 45 minutes, until the top is browned and bubbly.