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1.
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Preheat oven to 400 degrees.
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Start a big pot of water to boil, so that it will be boiling by the time the dough is ready.
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2.
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In a small pot, boil 1/2 cup of water and 1/2 cup of the butter until the butter is completely melted.
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Add the flour and take off the heat.
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Stir in the flour until all the dough pulls away from the pan and forms a ball.
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Add in eggs *one at a time*, stirring after each addition to make sure that the egg is completely incorporated before you add the next egg.
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I use 3-4 eggs depending on how big they are (the chickens havent learned how to lay uniform eggs yet).
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Now add the spinach (making sure that all the water is pressed out) and the cup of shredded gruyere to the dough.
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Mix until all incorporated.
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3.
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Place the other 1/2 cup butter in the pan you will use to bake the gnocchi (a 9x13 is fine you want something shallow).
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and place in the oven for the butter to melt.
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4.
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Drop the dough by tablespoon into the boiling water.
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Mine usually are the size and shape of an extra large egg.
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Remove the dough from the water about 30-60 seconds after they rise to the top.
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Place them in the dish with the melted butter and roll them around to coat them.
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5.
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Pour the cream in the dish after you have boiled the gnocchi (or puff pastry pasta or whatever you want to call it).
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Dice up the remaining cheese and drop into the cream.
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6.
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At this point you can refrigerate the dish until you are ready to stick it in the oven if you want.
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7.
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Bake at 400 degrees for about 45 minutes, until the top is browned and bubbly.
