Spinach gnocchi

This take on the traditional Italian dish doesn't use potatoes but gets its light texture from the combination of flour and breadcrumbs. In less than 30 minutes, this beautiful dish comes together with a little patience and attention to detail. Be sure to press out as much water from your spinach as possible to keep it from making your gnocchi to wet. It's best to make all your gnocchi before cooking them. Try not to over crowd the pan and cook the gnocchi in batches. The final product will be a stunning vibrant dish with contrasting green and red tones. Accent the bold flavors of this dish by adding some roasted asparagus and seared mushrooms or combine these items as complementary side dish.