These little spinach gnocchi, served with a light tomato sauce, were as fun to eat as they were to make. Yes, you get to make your hands all gloppy when making the gnocchi. The nice thing about this recipe is that you can make the mixture ahead of time then dig in when you’re ready to make a mess.
By the way, these come out a little denser than traditional gnocchi. Imagine them more as mini spinach pancakes with a hint of nutmeg as a bonus flavor.
Baked Spinach and Parmesan Gnocchi
from The Greens Book 
1 large onion, dice fine
3 garlic cloves, minced
4 Tablespoons butter
2 pounds spinach, washed and trimmed of large stems
2 egg whites
1 cup freshly grated parmesan cheese
1 1/2 to 2 cups fine dry bread crumbs (Note: I used panko)
freshly grated nutmeg
salt and freshly ground pepper
In a saute pan, soften the onion and garlic in the butter. Remove the pan from the heat and let it stand, uncovered. While the onion and garlic are cooking, place the washed and trimmed spinach in a colander and drain 10 minutes.
Place the damp spinach in a large noncorrodible pot, cover, and cook over medium-high heat.
When you hear the water sizzling, remove the cover and stir the spinach until it is just wilted. Place the spinach in a colander and cool to room temperature. Preheat the over to 350 degrees and butter two large baking sheets. Thoroughly squeeze the excess water from the spinach leaves and chop them fine.
For easier rolling, you may chill the mixture, thightly covered, for 15 minutes or as long as 24 hours.
Roll the mixture in to 3/4-inch balls and place them on the baking sheets.
Bake the gnocchi about 15 minutes, turning once, until they are lightly browned. Serve hot.