4 tbsp. butter
2 pkgs. frozen spinach
3/4 c. Ricotta cheese
2 eggs
6 tbsp. flour
3/4 c. Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
Pinch of nutmeg
6 to 8 qts. boiling water
4 tbsp. melted butter

Defrost spinach, put through sieve to squeeze water. Put 4 tablespoons butter in skillet, add spinach, stir until spinach begins to stick to pan. Add ricotta. Stir another 3 minutes. Transfer to mixing bowl in which you have beaten eggs, 1/4 cup of Parmesan cheese, flour, salt, pepper and nutmeg. Mix thoroughly. Put in refrigerator for about 1 hour. Boil water. Preheat oven to 400 degrees. Flour hands. Pick up about a tablespoon of mixture, form into ball and drop gently into boiling water. Scoop out and put on paper towels on dish. Put each gnocchi in baking dish. Do not let touch. Pour 2 tablespoons melted butter over gnocchi and sprinkle each with remaining Parmesan cheese. Bake at 400 degrees until cheese is melted.