Spinach Potato Gnocchi with Garlic Parmesan Béchamel Sauce

I just loved this recipe. Gnocchi reminds me of perogies without the shell. Serve with a nice crusty bread.

• 1 lb spinach, boiled, squeezed dry and chopped
• 2 1/2 lbs potatoes, peeled, boiled and mashed
• 2 egg yolks
• 2 tbsp grated Parmesan
• 1/4 tsp salt
• 1 1/2 to 2 1/2 cups flour

Béchamel Sauce

• 6 cloves garlic, minced
• 1 shallot, minced
• 3 1/2 tbsp butter
• 3 1/2 tbsp flour
• 2 cups skim milk
• 1/4 cup grated parmesan

1. Combine spinach, potatoes, egg yolk, 1 cup flour, salt and parmesan in a large mixing bowl. Using your hands kneed into a soft dough; adding flour as needed. You are looking to achieve a dough that forms a nice ball without sticking to your hands.
2. Sauté garlic and shallot in butter over medium heat for about 2 minutes. Add flour and whisk constantly for 2 more minutes. Slowly add milk while whisking constantly. Allow sauce to thicken over medium heat whisking regularly.
   
3. Bring a large pot of salted water to boil.
   
4. Flour a surface and roll dough out into 8 long ropes about 1" wide. Cut ropes into 1" squares. Using your thumb flatten each square to form a shell.
   
5. Drop about 20 shells into boiling water. Once they float to the top remove with a slotted spoon. Repeat this process until you have cooked all shells.
   
6. Serve gnocchi with béchamel sauce and parmesan sprinkled on top.