Spinach Gnocchi (Gnocchi Verdi)

In a large mixing bowl, combine the spinach (see notes on draining), ricotta, eggs, 3/4 cup of the parmesan, salt, pepper and nutmeg until well blended. Add the flour, 2 tablespoons at a time and mix until smooth. Cover and refrigerate for 1-1/2 hours.

Scatter about 2/3 cup of flour over the bottom of a shallow baking pan. To form the gnocchi, scoop a scant 1/4 cup of the spinach-ricotta mixture into your hand and form it into an oval gnocchi (about the size of a small egg). Place it on the flour and repeat with the rest of the mixture. The mixture will be rather wet, but you can add a little more flour if you feel the gnocchi are too difficult to form.

Once you have all the gnocchi formed, sift some additional flour over the top so they are evenly coated. Refrigerate again, this time for 15 minutes.

While the gnocchi chills, bring a large pot of salted water to a boil and preheat the oven to 425°F. Butter a baking dish large enough to hold the gnocchi in a single layer.

Gently place 6 to 8 gnocchi into the boiling water, reduce the heat to medium-high and cook until firmed, about 5 minutes. The gnocchi should float to the surface of the water when they are done. Remove the gnocchi from the water using a slotted spoon and place them on a paper towel-lined plate. Repeat the process with the remaining gnocchi.

Transfer the gnocchi to the prepared baking dish and drizzle with melted butter. Sprinkle with the remaining 1/2 cup of parmesan cheese and bake until the cheese is lightly browned, 8 to 10 minutes. Serve immediately.