2 c. cooked, chopped spinach
1 lb. ricotta cheese
1/2 tsp. ground nutmeg
1/2 c. minced green onions
1 tbsp. chopped basil, fresh
2 1/2 c. Contadian bread crumbs
1/2 c. chopped parsley
1/4 c. freshly grated Romano cheese
1 lg. clove garlic, pressed
1 1/4 tsp. salt
3 eggs
1/4 c. butter
1/4 c. Parmesan cheese

Mix drained, chopped spinach with other ingredients in a bowl. Shape into small oval dumplings. Roll in flour and arrange on a paper-lined baking sheet. Let them stand in refrigerator 18 hours. Place in simmering salted water 5 at a time. Cook until they rise to the top. Lift out with slotted spoon, drain well and arrange on a serving dish. Keep warm until Malfatti are all cooked. Serve with melted butter and freshly grated Parmesan cheese.