These light and fluffy spinach dumplings can be prepared in advance and baked just before serving.

2 lbs. spinach, including stems, washed (frozen works well)
6 oz. Parmesan cheese
2 slices white bread, torn into pieces
2 tbsp. unsalted butter, melted
2 scallions, including green tops, cut into 2" pieces
1/4 c. parsley flakes
1/2 c. skim milk ricotta cheese, drained
1/3 c. unbleached all purpose flour
3 lg. egg whites
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 - 1 tsp. salt
6-8 c. chicken broth or water (with 1 tbsp. salt)

Put the spinach in a stainless steel saucepan with just the water clinging to its leaves. Cook it, uncovered, over moderately high heat until it is wilted, turning it once or twice with a wooden spoon. Transfer it to a colander and hold it under cold running water until it is completely cool. Drain it well. Wrap the spinach in towels, squeezing out as much moisture as possible.

Put all but 3/4 cup Parmesan cheese into a bowl. Add the bread to the cheese and process until finely crumbled. Add the butter and mix. Add the scallions, minced. Add the spinach and parsley and process until the spinach is pureed.

Add the ricotta, flour, egg whites, basil, oregano and salt (add salt judiciously, both the cheese and the broth are quite salty). Combine by using a fork or hands. Refrigerate the mixture for 2 hours or overnight.

Flour your hands lightly and shape 1" balls from 1 tablespoon measures of the mixture. Bring the broth (or salted water) to a boil in a large saucepan. Gently lower the gnocchi (ball) 12 to 14 at a time, into the liquid and simmer them uncovered for 6 to 8 minutes or until they puff slightly and rise to the surface. Do not over cook. Transfer the gnocchi with a slotted spoon to a well buttered 13"x9" oval baking dish.

MORNAY SAUCE:

3 tbsp. unsalted butter
3 tbsp. flour
1 1/2 c. milk
Salt
Nutmeg
White pepper

Melt the butter in a saucepan and stir in the flour. Cook this roux over low heat for 5 minutes. Whisk in the milk and cook until the sauce becomes thickened and smooth. Remove the pan from the heat and let the sauce cool slightly. Stir in 1/2 the reserved Parmesan cheese and add salt, pepper and nutmeg. Spoon the sauce over the gnocchi, leaving some green showing and sprinkle the remaining cheese on top. Preheat the oven to 350 degrees and bake the gnocchi for 18 minutes. Makes about 40 gnocchi.