1 (10 oz.) pkg. frozen spinach, thawed
1 lb. ricotta cheese
1 egg
1/2 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. freshly grated nutmeg
1/2 c. all-purpose flour
1/4 c. flour for coating gnocchi
Melted butter
Freshly grated Parmesan cheese for topping

Place spinach in sieve; press with back of spoon until dry. In mixing bowl, combine ricotta, spinach, and egg; mix well. Stir in Parmesan and seasonings. Add flour; mix well. Place 1/4 cup flour on plate. Form rounded teaspoons of spinach and cheese mixture into dumplings by coating lightly with flour and rolling between palms of hands to form balls. Place on waxed paper in single layer until ready to cook.

Bring 4 quarts salted water to boil in large kettle. Drop gnocchi one by one into boiling water until bottom of pot is filled with gnocchi in single layer. When gnocchi are done, they will rise to surface of water. Remove with slotted spoon; drain well. Place in warm serving bowl. Continue until all gnocchi are cooked. Drizzle with melted butter, sprinkle with cheese; serve. Makes 6 servings.