Spinach Ricotta Gnocchi Balls

Directions

1. These light and fluffy spinach dumplings can be prepared in advance and baked just before serving.
2. Put the spinach in a stainless steel saucepan with just the water clinging to its leaves. Cook it, uncovered, over moderately high heat till it is wilted, turning it once or possibly twice with a wooden spoon. Transfer it to a colander and hold it under cold running water till it is completely cool. Drain it well. Wrap the spinach in towels, squeezing out as much moisture as possible.Put all but 3/4 cup Parmesan cheese into a bowl. Add in the bread to the cheese and process till finely crumbled. Add in the butter and mix. Add in the scallions, chopped. Add in the spinach and parsley and process till the spinach is pureed.
3. Add in the ricotta, flour, egg whites, basil, oregano and salt (add in salt judiciously, both the cheese and the broth are quite salty). Put together by using a fork or possibly hands. Chill the mix for 2 hrs or possibly overnight.
4. Flour your hands lightly and shape 1" balls from 1 tbsp measures of the mix. Bring the broth (or possibly salted water) to a boil in a large saucepan. Gently lower the gnocchi (ball) 12 to 14 at a time, into the liquid and simmer them uncovered for 6 to 8 min or possibly till they puff slightly and rise to the surface. Don't over cook. Transfer the gnocchi with a slotted spoon to a well buttered 13"x9" oval baking dish.
5. Heat the butter in a saucepan and stir in the flour. Cook this roux over low heat for 5 min. Whisk in the lowfat milk and cook till the sauce becomes thickened and smooth. Remove the pan from the heat and let the sauce cool slightly. Stir in 1/2 the reserved Parmesan cheese and add in salt, pepper and nutmeg. Spoon the sauce over the gnocchi, leaving some green showing and sprinkle the remaining cheese on top. Preheat the oven to 350 degrees and bake the gnocchi for 18 min. Makes about 40 gnocchi.