Spinach Gnocchi

In my search for veggie-heavy recipes, I uncovered these gems. They are jam-packed with spinach, and Little Man approved.



Spinach Gnocchi
from weelicious

10 oz 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 Tbsp Flour, plus more for dusting your hands while rolling

• Defrost the brick of frozen spinach
• Drain and squeeze ALL of the water out of the spinach in small handfuls.
• Place all of the ingredients in a food processor and pulse until throughly combined
• Roll the mixture into teaspoon-sized balls. Place on waxed paper or parchment
• Bring a large pot of water to a boil
• 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
• Serve plain or with parmesan cheese or spaghetti sauce

Storage
Refrigerator: up to 2 days, or so. Reheat in the toaster oven or microwave
Freezer: up to 1 month (possibly more), take a few days worth out at a time to thaw in the refrigerator

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