Instructions: * Thawed, well drained, and finely chopped

Cook onion in 2 tablespoons butter until tender. Add spinach. Cook for 5 to 7 minutes or until spinach is tender and liquid is evaporated, stirring frequently. Cool slightly. Combine egg yolk, ricotta cheese, Parmesan cheese, salt, nutmeg, pepper, and spinach mixture.

Use about 1 tablespoon mixture for each gnocchi. With lightly floured hands, shape into compact balls, coating lightly with flour. Cook, several at a time, in large amount of gently boiling salted water about 4 minutes or until gnocchi rise to the surface. Remove; drain on paper toweling. Drizzle with 2 tablespoons melted butter and sprinkle with 1/4 cup Parmesan. Serve immediately. Or cook and serve in soup broth.

Makes 4 servings.

Baked Spinach Gnocchi: Prepare Spinach Gnocchi as above except do not cook. Place in greased 8x1 1/2-inch round baking pan. Drizzle with the melted butter; sprinkle with 1/4 cup Parmesan. Bake in 425F oven for 12 to 15 minutes.

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