Spinach Gnocchi - little bits of paradise and salt encrusted beef tenderloin

This is probably my favorite food in the whole world. I usually make it with a beef tenderloin (salt encrusted is nice, recipe follows the gnocchi one) and while i love beef, this little side dish always steals the show...this recipe is a treat, but it is not lowfat and suffers too much if I try to make it so - but I believe its better than ice cream so when i want to indulge, this is what i make!

Gnocchi:
2 cups whole milk ricotta,
16 oz fresh spinach, salt, pepper,
1/2 cup grated parmesan
cheese,
4-6 Tbs flour.

 Drain the ricotta in a cheesecloth lined sieve for at least 1 hour and up to three.
Cook the spinach in 1/4 cup of water until just wilted, drain cool and squeeze as much water out as possible. Chop the spinach. Combine the spinach, ricotta, 2 lightly beaten eggs and the parmesan cheese
- add the flour one Tbs at a time to make a stiff dough. Chill for at least 1 hour and up to 24 hours. When ready to shape, bring a large pot of water to a boil. Working quickly with floured hands shape the gnocchis into walnut size balls and roll into oblongs. Cook in boiling water until they rise to the surface and then another 2 minutes. Do this in batches being careful not to crowd them. Remove with a slotted spoon and place in a ovenproof dish with 4 tbs melted butter. Sprinkle parmesan on top and bake at 350 for 10-20 minutes, briefly turn on broiler to brown top.

Salt encrusted beef tenderloin - in case you want to make the whole menu, i also would add steamed brocolli with lemon and maybe some crostini to start

For the Salt encrusted beef:
Make the crust at least 4 hours before and up to 24 hours ahead. Mix 2 cups coarse salt (kosher is fine) with 2 Tbs chopped fresh rosemary and 3 Tbs chopped thyme leaves. Add two egg whites and 1/2 cup water. Mix in a standing mixer with paddle attachment - slowly add about two cups white flour and knead
until a firm dough is formed - add more flour if needed Wrap in plastic and let sit at room temperature.
For Beef:
Get a 2 lb piece of beef tenderloin (this is expensive, so obviously this is a special occasion meal) have your butcher remove all the silver membrane and tie the piece. You want it about 4 inches wide by five inches thick. Heat 1 Tbs olive oil and 1 Tbs butter in a cast iron pan till hot. Sear the beef on all sides, about 3 minutes a side and remove to a plate to rest for 5 minutes. (NOTE: The beef should be a room temperature when you start to cook it). Roll the dough out into a rectangle large enough to easily encase the beef. Place the beef in the middle and sprinkle an additional 2 Tbs fresh thyme leaves over it. Encase the meat completely in the crust pinching all seams to seal tightly. Brush with a mixture of one egg white and 2 Tbs water. Bake in the 350 over for about 30 minutes for rare. Remove from oven and let sit for 1 hour in the crust. When ready to serve remove meat from crust and DISCARD crust! Slice and serve. (Use an instant read thermometer to be sure the beef is where you want it, but note the temperature will continue to rise as the meat sits - by about 5-10 degrees)