4 tbsp. butter
1 1/2 lbs. fresh spinach or 20 oz. frozen spinach, thoroughly defrosted, cooked, squeezed of excess water & chopped
3/4 c. ricotta cheese
2 eggs, slightly beaten
6 tbsp. flour
1/4 c. Parmesan cheese
Salt, pepper & nutmeg

Melt butter over moderate heat. Add chopped spinach and cook, stirring occasionally for 2 to 3 minutes. Add ricotta and cook, stirring 3 to 4 minutes longer. Transfer the spinach-ricotta mixture to a large bowl and mix eggs, flour, Parmesan, salt, pepper and nutmeg. Place in refrigerator at least 1 hour or until quite firm.

Bring water and salt to simmer over moderate heat. Flour hands lightly, pick up about 1 tablespoon of Gnocchi mixture and shape into a small ball. Gently drop into simmering water, cook uncovered for about 8 to 10 minutes. Drain and cover with butter sauce or tomato sauce. Add a lot of Parmesan cheese. Serves 4 to 6.

Supposedly, an Italian priest was so fond of this recipe that one fateful day he ate so many of these Gnocchi that he choked to death, thus the name, "Strangled Priest"!