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1
Place the sundried tomatoes in a small bowl and with enough water to cover them.
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2
Leave them to soak.
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3
Wrap the potatoes in wet paper towels and microwave them for 15 to 20 minutes, until they are soft and cooked throughout.
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4
Sometime during microwaving the potatoes, put the frozen spinach in a bowl with some water and microwave it along with the potatoes for a few minutes until it has thawed.
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5
Squeeze as much water as you can out of the spinach.
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6
Peel the cooked potatoes and place them in a large bowl along with the egg, spinach, and a few dashes of salt.
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7
Use a hand mixer on the lowest setting to the ingredients together until there are no chunks of potatoes left.
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8
If tiny potato bits remain, mash the mixture with a fork until they disappear.
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9
On a floured surface, knead 1 cup of flour into the potato mixture.
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10
Divide the dough into 8 parts and roll each into a rope 8 or so inches long and 3/4 inch in diameter.
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11
Cut the ropes into 1/2-inch segments.
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12
Remove the sundried tomatoes from their soaking water.
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13
Using kitchen shears, cut them into small pieces.
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14
In a medium saucepan whisk together the milk and remaining 3 tablespoons flour.
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15
Bring the mixture to a low boil, stirring constantly.
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16
Then add the parmesan.
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17
Reduce to a simmer and stir frequently as the sauce thickens, about 15 minutes.
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18
After the sauce has reduce by a bit less than half or has thickened to your liking, add 1/2 teaspoon salt, spices, and sundried tomatoes.
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19
Remove the sauce from the heat.
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20
Bring lightly salted water to a boil in a pot.
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21
Add the gnocchi in batches.
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22
Remove them when they float to the top of the water; that is when they are done.
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23
Enjoy!
