Kay Roueche's Spinach Gnocchi

• 2 10-ounce packages frozen chopped spinach, defrosted
• 4 tablespoons melted butter
• 3/4 cup ricotta cheese,drained of excess whey
• 2 eggs, lightly beaten
• 6 tablespoons flour
• 3/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Pinch freshly grated nutmeg

1. Squeeze the spinach with your hands to remove as much moisture as possible.
2. Place the spinach in a bowl, and add 2 tablespoons of the melted butter, the ricotta cheese and the eggs, and mix well.
3. Stir in the flour and 1/4 cup of the Parmesan cheese.
4. Season carefully to taste with salt and pepper, and add the nutmeg.
5. Cover and refrigerate for at least 1 hour.
6. Scoop up heaping teaspoons of the spinach mixture, and in the palms of your hands, roll the mixture into balls about 1 inch in diameter.
7. Set them on a lightly floured surface.
8. Bring a large pot of salted water to a boil.
9. Drop in the gnocchi, and boil gently for several minutes, until they rise to the surface.
10. Carefully drain the gnocchi, spread in a warm dish, and toss with the remaining 2 tablespoons butter.
11. Sprinkle with the remaining 1/4 cup cheese and serve.

spinach, butter, ricotta cheese, eggs, flour, freshly grated parmesan cheese, salt, freshly grated nutmeg

Taken from cooking.nytimes.com/recipes/314 (may not work)