Spinach-Ricotta Gnocchi with Sun Dried Tomato

While browsing for vegetarian friendly dinners, I happened upon this delectable recipe through Country Living. Being me though, I opted to tweak the recipe based upon the comments and what I had in my fridge. This recipe does take a good amount of work - however the results are REALLY worth it!

Spinach-Ricotta Gnocchi with Sun Dried Tomato
Serves 8?

10 oz frozen chopped spinach, thawed, drained, and squeezed of all excess water
2 sun dried tomatoes, minced
1 cup grated parmesan
15 oz ricotta cheese
2 whole eggs
2 egg yolks
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 1/3 cup flour

1. Squeeze all the water out of the spinach. Seriously - as much as you can. And then some. Drain the ricotta if it has begun to separate as well. You want the ingredients to be as dry as possible or the pasta will be mushy.
2. Chop the spinach to make sure the pieces are very small. Mince the sun.dried tomato.
3. Add the ingredients one at a time in a large bowl. Mix the spinach, tomato, and parmesan first to make sure all the semi wet ingredients blend well before continuing. Then continue with the ricotta, eggs, yolks, and seasoning. Add the flour last. Mix well until you have a very soft dough.
4. Flour your work surface liberally. Take a ball of dough and roll into a 1/2 inch rope. Add more flour as needed as the dough is very sticky. Cut the rope into inch long pieces and try to be consistent.
5. Boil salt water and drop the gnocchi in. Boil for 4 minutes and remove with a slotted spoon. 
6. Serve with fresh basil, olive oil, or eat as is (which is what I did tonight!)
7. To keep leftover, freeze in a single layer with copious amounts of extra flour. I found that the dough actually will soak up additional flour coatings and the gnocchi will stick into a big lump if you're not careful!