2 pkgs. frozen spinach
1 c. ricotta
2 lg. eggs
1 c. plus 3 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground nutmeg
Boiling salted water
3 tbsp. butter

Cook spinach according to package directions. Drain well; let cool. Squeeze spinach very dry. Chop spinach very fine; place in medium bowl. Stir in ricotta cheese. Add eggs; mix well. Add 1/3 cup of the Parmesan cheese, 3 tablespoons of the flour, the salt, pepper and nutmeg; stir to mix very well. Refrigerate covered 1 hour.

Spread remaining 1 cup flour in shallow baking pan. Press a heaping tablespoon of spinach mixture between spoon and hand to for oval gnocchi; place on flour. Repeat until all spinach mixture is used.

Roll gnocchi lightly in flour to coat evenly; discard excess flour. Slip 8 to 12 gnocchi into large kettle of boiling salted water; reduce heat to medium. Cook uncovered until gnocchi are slightly puffed and medium firm to the touch, about 5 minutes. Remove gnocchi with slotted spoon to paper towel lined plate; then transfer immediately to greased flameproof shallow baking dish. Reheat water to boiling. Continue cooking and drained gnocchi in batches until all have been cooked. Arrange gnocchi so that they are in single layer in baking dish.

Heat boiler. Melt butter in small saucepan. Spoon butter over gnocchi; sprinkle with remainign 1/3 cup Parmesan cheese. Broil gnocchi, 5 inches from heat source, until cheese topping is light brown, 2 to 3 minutes.