Spinach Gnocchi, I finally made it!!!

I have been wanting to make gnocchi for a very long time.  Most commonly you will find recipes for a potato dough, which will commonly call for a potato ricer (which I don't want).  While looking for a spinach recipe I stumbled across a spinach gnocchi recipe!  NO POTATO!  I have been looking forward to making these for over a week.  
Gnocchi are commonly referred to as pasta, but they are really a small dumpling.  So if you make them don't expect a thick noodle, more like a a large spätzl.
I made half the recipe which was perfect for dinner tonight and lunch tomorrow.

Spinach Gnocchi
1/2 Bunch Spinach
1/4 Cup Water
1/4 Cup Milk
1/8 Cup Butter
1/2 Cup Flour
2 Eggs
Salt, Pepper, Nutmeg to Taste

- Wilt the spinach in its own water.  Drain and squeeze dry.  Finely chop the spinach and set aside.
- Heat the water, milk, and butter to just boiling, dump all the flour in at once and stir until it forms a ball.  Cook the dough for 1 minute.  (This will be the consistency of a choux.)

- Remove the dough to a bowl, allow it to cool for a bit. 

- Beat in two eggs, one at a time.  (Recipe calls for electric mixer.) And add the spinach.  Dough will be damp.  Put dough in fridge to set up, about 5 to 10 minutes.

- Make quenelles with two tablespoons, and drop them into boiling water.  (I did 8 at a time.) 

- Simmer until they float to the top and are to the desired firmness, about 3-4 minutes.

- Remove each batch to a baking pan and bake at 400 degrees for a little while.  (sorry, I didn't look at the time.) Just until the outsides are a little dryer and more firm. 

While they were in the oven I whipped up a quick batch of easy alfredo sauce.  A tablespoon of butter, melted, add a tablespoon of flour, 1/2 cup of milk, and grate in fresh parm., so easy.  Today I tossed in like an half teaspoon of pesto for a little more flavor.  (NOTE: this does not work well with the plastic bottle of "shake-a" Parmesan cheese, you'll end up using tons, and it will be grainy.)

Served it with some steamed asparagus (in the Demarle, in the microwave).

Voila!

(Terrible picture, I need a real camera!)